Boiling the potatoes for this dish ahead of time and letting them cool completely, preferably in the refrigerator overnight, allows them to cook faster and brown better than raw potatoes.
Boiling the potatoes ahead of time and letting them cool completely allows them to cook faster and brown better.
Yield: serves 2
1 lb. boiled potatoes, cold and peeled
4 tbsp. rendered bacon fat or canola oil
1 small yellow onion, thinly sliced
1 1⁄2 tsp. paprika
1 1⁄4 tsp. ground cumin
Kosher salt and freshly ground black pepper to taste
Cut potatoes into 1 1⁄2" cubes. Heat 2 tbsp. of the bacon fat or oil in a heavy-bottomed 12" skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until they begin to brown, about 10 minutes.
Add remaining bacon fat or oil, onions, paprika, cumin, and salt and pepper to taste. Cook, stirring and scraping the bottom of the skillet with a metal spatula, until the potatoes form a golden brown crust and the onions soften and brown, 15–20 minutes.