Ingredients

• Kosher salt
• 2 pounds large red bliss or Yukon gold potatoes, peeled and cut into 1/2-inch
• 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

Instructions

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.
4. Photograph by Ralph Smith