Some like it hot. Me, I like it really hot…insanely so. Because of that, feel free to alter the amount of heat you add to these potatoes. Oh, and be sure to put your fan vent on its highest setting.
Ingredients:
2 lbs baby yukon gold potatoes, skin on, medium dice
1 small onion, small dice
2 cloves garlic, minced
1 tsp crushed red pepper
1 tsp Hungarian hot paprika
1 tsp smoked paprika
1 tsp ground chipotle
1/2 tsp cayenne
1/2 tsp dried thyme
S&P
olive oil
Directions:
Preheat a large cast iron skillet over high heat. Reduce heat to medium and add oil and red pepper flakes and heat until oil shimmers. Add remaining ingredients and cook, stirring occasionally until the potatoes are tender, about 20 minutes, covering the pan about halfway through. Recheck seasoning, to taste.
Source:
Original recipe
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