These tasty potatoes are golden and crusty on the outside and tender on the inside. I've served them with many kinds of meat. When a meal needs a comforting, homey touch, I whip up a batch. -Ruth Andrewson, Leavenworth, Washington
- 4 large potatoes, peeled, cooked and quartered
- 3 tablespoons butter
- 1/2 teaspoon paprika
- In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes. Sprinkle with paprika. Yield: 4-6 servings.
Originally published as Paprika Potatoes in Taste of Home October/November 1994, p31
Reviews for Paprika Potatoes
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Reviewed Nov. 5, 2009
"These potatoes were a big hit. We love them."
Reviewed Oct. 11, 2009
"they turned out dry"