Mario Batali's Pan-Roasted Potatoes with Paprika

Mario Batali
Servings: 8 to 10
1 to 30 min

Simply delicious potatoes!

  • Ingredients
  • step-by-step directions
Mario Batali's Pan-Roasted Potatoes with Paprika
  • 1 1/2 pound Fingerling Potatoes (thinly sliced)
  • Salt and Freshly Ground Pepper
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoon Unsalted Butter
  • 2 tablespoon Poppy Seeds
  • 1 teaspoon Ground Cardamom
  • 2 tablespoon Paprika
  • 1/4 cup Red Wine Vinegar
  • 3 tablespoon Parsley (chopped)
  • 3 teaspoon Chives (chopped)
  • Place the potato slices in a bowl and season them with salt and pepper.
  • In a 12-to 14-inch cast-iron skillet, heat the oil and butter over medium-high heat until starting to brown. Add the potatoes and toss to coat them well. Then add the poppy seeds and sauté until the potatoes are a light golden brown, 8 to 9 minutes.
  • Add the cardamom and paprika, and toss to coat. Add the vinegar and cook until it has evaporated, 4 to 5 minutes. Add parsley and chives. Remove the skillet from the heat, season again with salt and pepper, and serve.
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