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Kosher salt
2 pounds large red or gold potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 teaspoon paprika
1 clove garlic
1/4 cup fresh parsley
Freshly ground pepper


  1. Bring a large pot of salted water to a boil. Add the potatoes, cover and
    cook over medium-high heat until just tender, about 6 minutes; drain.
  2. Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes.
  3. Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle
    with 1 teaspoon salt. Chop and mash together until finely minced. When the
    potatoes are done, add the garlic mixture to the skillet and toss to coat;
    cook until heated through, about 2 minutes. Season with salt and pepper.

Dave Lattomus is a classically trained Chef with over 20 years of experience. Dave served as the executive sous chef for the Hotel duPont for over 10 years (a lifetime in the restaurant world!) before transitioning to focus more on teaching and catering. 

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