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6 medium potatoes, any kind at all, peeled
4 tbsps olive oil
1 tbsp butter
Maldon salt and fresh-ground pepper
heaping teaspoon sweet Paprika
Cut peeled potatoes into bite-size wedges and place in a saucepan with cold water to cover. Add enough salt to fit in your cupped palm. Bring to boil and simmer high for about 15 minutes or until potatoes are easily pierced by a fork. Drain into a colander. Place colander on hot burner (heat turned off) and leave for a half hour or so, while you do other things. The idea is to dry them out completely.
When you’re about 8 minutes away from wanting to eat, heat olive oil and butter in a very large skillet. Add salt and pepper. Heat until the oil and butter “stop talking to you,” as Julia Child would say. That is, the bubbling settles down to silence. Add potatoes. Stir continually, turning the potatoes over and they brown. Sprinkle on most of the paprika (retaining a dusting for the end).
Amazingly, the potatoes will not retain the oil and butter. …read the rest of this recipe