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.
- 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