Spanish Fried Potatoes

Step 1

Cut the 1.5 lb potatoes into 1-inch cubes. Place them in a bowl and cover with cold water; let soak for 10 minutes, then drain and pat dry with a clean towel.

Step 2

Heat the 0.25 cup olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the potatoes in a single layer, being careful not to crowd the pan.

Step 3

Cook the potatoes undisturbed for 5-7 minutes until the bottoms are golden brown. Then flip them and continue cooking, stirring occasionally, until all sides are crispy and the potatoes are tender, about 15-20 minutes total.

Step 4

Sprinkle the 1 tsp smoked paprika, 0.5 tsp garlic powder, 1 tsp salt, and 0.25 tsp black pepper over the potatoes. Toss to coat evenly and cook for 1 more minute to toast the spices.

Step 5

Transfer the potatoes to a paper towel-lined plate to drain excess oil. Serve hot, optionally with a squeeze of lemon or a dollop of aioli.

Step 6

For extra heat, add a pinch of cayenne pepper or chili flakes along with the paprika in step 4.

Step 7

If you prefer softer potatoes, cover the skillet for the first 10 minutes of cooking, then uncover to crisp them up.