Fancy Fried Potatoes

Clean your potatoes well under running water, as we will be leaving the skin on. Cut out any eyes or bad spots.
Next, cut each potato in half, and those halves in half again. If it is a large potato, you may want to do thirds, but the object is to have about 1 inch size chunks of potatoes. Once you are finished, toss the squares into a large skillet – it can be cast iron or non-stick, I won’t judge you! Just know that they may stick…badly, if you are not very careful!

Dump in your water and add your butter. I sprinkle some salt on the potatoes now so that they have a good flavor. Simmer covered on medium to medium-high heat until the potatoes begin to soften and the water evaporates, about 15-20 minutes. FLIP occasionally, but do not stir! If you stir once the potates are cooked, they will mash, which is not good. Whole potatoes good; mashed bad…thank you for your attention to this matter!

Once the water has evaporated, add your olive oil and your remaining ingredients. Toss well so as to coat all of the potatoes. **Please note that I like the smokiness the paprika adds, but it will give the dish a reddish hue. If you would like for it to look more “fresh”, you may want to omit the paprika.** Cook, uncovered, until the potatoes are completely done and starting to crisp. Serve right away and enjoy!