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The ideal breakfast potato: golden brown with a crisp, crunchy exterior, a fluffy, tender interior and just enough oil that you know they’re not good for you.  This tapas favorite is usually served with a tomato sauce and a rich garlic aioli, but it is breakfast after all, so I decided to simplify things. Smoked paprika gives the potatoes a Spanish kick and parsley brightens things up.



For 6-8

2 pounds fingerling potatoes

1/2 cup olive oil

1 clove garlic, minced

1/2 teaspoon pimenton (smoked paprika)

2 tablespoons fresh flat-leaf parsley, roughly chopped


At potatoes to a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 5-10 minutes (depending on their size). Drain, cool, and cut into 1/2 inch sections.

In a large skillet or sauté pan over medium high heat, heat olive oil. Add potatoes and cook, stirring occasionally, until potatoes are browned; about 5-10 minutes. DO THIS IN BATCHES.  If the potatoes overlap, they’ll steam instead of fry.

Put the potatoes into a bowl and dress with garlic, pimenton, parsley, salt, pepper and a little olive oil. Serve hot.