Ingredients
Equipment
Method
Prep
- Peel and slice the potatoes into ¼-inch rounds, then cut in half. Parboil in salted water for 5 to 6 minutes until slightly softened. Drain and let them dry a little.
Instructions
- Heat a griddle over medium heat and add the butter. Once melted, place the parboiled potatoes in a single layer without overlapping.
- Sprinkle with smoked paprika, garlic powder, salt, and pepper if using.
- Cook without moving until the bottoms turn golden and crisp. Use a spatula to flip and brown the other side.
- Serve hot and crisp straight from the skillet.
Nutrition
Notes
Tips
- Parboiling helps the inside stay tender while the outside crisps
- Don’t crowd the pan or move the potatoes too soon, or they won’t brown evenly
- Use a hot griddle or cast iron skillet if you have one for the best crust
- Smoked paprika adds great color and flavor without overpowering the butter
- Serve them immediately for the crispiest texture