Name: Crispy Par-Cooked Skillet Potatoes
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb Yukon Gold potatoes; 2 tbsp olive oil; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 1 tbsp chopped fresh parsley (optional)

Crispy Par-Cooked Skillet Potatoes

PickledBerry0327

These skillet potatoes use the par-cook technique for the perfect combination of a fluffy interior and an ultra-crispy exterior. Par-cooking the potatoes in boiling water allows them to develop a creamy center while ensuring they crisp up beautifully when finished in a hot skillet. The addition of smoked paprika adds a subtle depth, while fresh parsley brings a burst of color and freshness. This simple, foolproof method transforms humble potatoes into a side dish that's both comforting and worthy of a special occasion—ideal for cool, rainy evenings in New York.

Ingredients

Instructions

Wash and peel the potatoes, then cut them into 3/4-inch cubes.
Bring a medium saucepan of salted water to a boil. Add potatoes and par-cook for 6 minutes, until just starting to soften but not fully tender. Drain well and let steam off moisture for 2 minutes.
Heat olive oil in a large nonstick or cast iron skillet over medium-high heat. Add the par-cooked potatoes in a single layer. Let them cook undisturbed for 4 minutes, until the bottoms are golden and crisp.
Sprinkle with salt, pepper, and smoked paprika. Flip the potatoes and cook for another 4-5 minutes, stirring occasionally, until all sides are crisp and golden.
Remove from heat, toss with fresh parsley if using, and serve immediately.