Ingredients

• 1 1/2 pounds potatoes (about 3 medium or 2 large potatoes), diced
• 2 tablespoons olive oil, divided
• 1 medium onion, diced
• 1 tablespoon unsalted butter
• 1/2 teaspoon garlic powder
• 1 teaspoon smoked paprika

Preparation

1. Place potatoes in a large saucepan and cover with cold water to about one inch above the potatoes. Add a pinch of kosher salt. With the saucepan uncovered, bring the water to a boil, then cook for an additional minute or two to parboil the potatoes.
2. While the water comes to a boil, heat 1 tablespoon of the olive oil in a skillet, over medium heat. When hot, add onion, season with kosher salt and black pepper, and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
3. To test the potatoes for doneness, stick the tip of a paring knife into a few of the potato cubes. The flesh should feel slightly firm, but softer and more tender than before cooking. The potatoes should not feel mushy. Drain the potatoes in a colander, shake off any excess water, and cool for about 5 minutes.
4. Heat the remaining 1 tablespoon olive oil and the butter in a wide cast iron pan or large skillet over medium heat. When the oil is hot and shimmering, add the potatoes, season with kosher salt and black pepper, and toss to coat with the oil. Spread the potatoes in a single layer across the bottom of the pan, working in batches if necessary. Cook the potatoes, without stirring, for 8 to 10 minutes, so the bottoms become nicely browned and crispy.
5. Add cooked onions, garlic powder, and smoked paprika to the skillet and stir to combine. Remove the pan from the heat and serve immediately.

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