Crispy pan potatoes

By Spencer Watts
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A crispy lunch that will be your go-to comfort food.



  • 3 cups (720 milliliters) mini starchy potatoes
  • 2 tablespoons (30 milliliters) vegetable oil
  • 2 tablespoons (30 milliliters) butter
  • 1/2 cup (120 milliliters) diced yellow onion
  • 2 cloves garlic, roughly chopped
  • 1/2 tablespoon (7.5 milliliter) smoked paprika
  • Salt and pepper, to taste


  1. Scrub potatoes clean and add to a microwave-safe dish with a lid. Add potatoes to microwave and cook on high for seven minutes.
  2. Heat oil and butter in a large, heavy frying pan over medium heat. Remove potatoes from microwave and add to pan, squishing to flatten. Cook potatoes for five minutes.
  3. Add onion, garlic, smoked paprika, salt and pepper, and stir to combine. Cook for eight to ten minutes, turning periodically to get both sides of the potatoes golden and crispy.
  4. Season with salt and pepper.


 Watch the video below to learn more about the spices in this recipe.


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