Ingredients

The following ingredients have 4 Servings
  • 4 small russet potatoes (washed and cut into 1/2" pieces)
  • 1/4 cup avocado oil (or other high heat oil or fat - see NOTES)
  • 1 teaspoon ground paprika
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black peppe

Instruction

  • Wash potatoes and poke multiple times with a fork. Wrap each potato in a small piece of paper towel and place on a microwave-safe plate. Microwave for 7 to 9 minutes until just fork tender (but not falling apart!)
  • Transfer to a cutting board (they will be hot!) and slice into 1/2" pieces. I cut each half into 8 pieces but it really depends on the size and shape of the potato.
  • Heat a large 12" frying pan (or cast iron skillet) over medium high heat. Once hot, add oil. Allow oil to heat up and then add potato chunks in a single layer. Sprinkle with half of the paprika, salt and pepper.
  • Cook for 12 to 14 minutes, turning 3 to 4 times to make sure all sides get browned evenly. Sprinkle remaining paprika, salt and pepper on potatoes as you turn them.
  • When done, transfer to a plate lined with a paper towel (single layer if you want them to stay crispy) until ready to serve.