Rustic Skillet Potatoes with Paprika

Rustic Skillet Potatoes with Paprika

Last week at Smith Mountain Lake, the time came to figure out the rest of the meal to go along with the beautiful striped bass we were drooling over. I realized we had a problem.

Eight people and only one quart of small red potatoes. What to do, what to do?

Well, if there’s one thing I’ve learned over the past couple of years, it’s how to stretch certain ingredients when push comes to shove.

Potatoes are one of my favorites because they’re so amazingly versatile. Roasted, mashed, fried – you can make a few potatoes feed an entire army!

Rustic Skillet Potatoes with Paprika

Or…at least eight people. Here’s one way:

Rustic Skillet Potatoes with Paprika
Prep time
Cook time
Total time
Serves: 6 to 8
  • 1 quart red potatoes (skins on), sliced ⅛″ thin
  • ¼ cup extra virgin olive oil
  • 2 tablespoons butter
  • 2 shallots, sliced
  • 2 cloves garlic, diced
  • 1 tablespoon paprika
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  1. Place the potatoes in a large pot of water and set over high heat to boil for 7 minutes. Drain.
  2. Add the olive oil and butter to a large skillet and warm over medium-high heat for a couple minutes. When the butter starts to get foamy, add the shallots and cook until they start to soften. Add the garlic, and cook for 1 more minute.
  3. Toss the potatoes with the paprika, thyme, salt and pepper, and then add to the hot skillet. Cook for 15 minutes, stirring occasionally to ensure the potatoes get evenly golden brown and crispy. Serve hot.


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  1. says

    Those look absolutely delicious and I love how you stretched them feed more people. That is a skill that I’m having to learn to employ in my home these days. My college age son is home for the summer and he’s a very “hungry” person. :)

  2. says

    These were easy and delicious! Plus, I loved the way they looked too…like they had been roasting for hours. I made an hour ahead of time because of my schedule and put them in a casserole dish in the oven on warm and still yummy.

  3. says

    @Candace – I have a 2yo boy…and I’m nervous about being eaten out of house & home in 10 or so years. :P

    @Patty – Mmm…I love ways to make things fit into busy schedules. Thanks for the tip!

    • (a)Musing Foodie says

      Janella – good question. I’d estimate it’s about a third of a 5-pound bag. So, not quite 2 pounds? The recipe is very flexible though, so I wouldn’t worry TOO much about getting the weight exactly matched.


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