Smoky Paprika Potato and White Bean Skillet
Crisp potatoes, creamy white beans, and smoky paprika make a hearty one-pan dinner in 35 minutes.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (134 reviews)
INSPIRED BY
Inspired by paprika-rich roadside skillet suppers and the pantry-friendly comfort of beans and potatoes.
Story
Theo wanted a skillet with some roadside-diner swagger, the kind that lands hot and stacked with crisp potatoes. Smoked paprika, white beans, and peppers make this pan hearty without needing a long braise. Grab a fork and go straight from skillet to table.
By Theo
Ingredients
- 1 pound baby Yukon Gold potatoes, quartered
- 2 tablespoons olive oil
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 teaspoons smoked paprika
- 2 garlic cloves, minced
- 1 can cannellini beans, rinsed and drained
- 1/2 cup low-sodium vegetable broth
- 2 cups baby spinach
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Place the potatoes in a microwave-safe bowl with 2 tablespoons water, cover loosely, and microwave for 4 minutes; drain well.
- Heat the olive oil in a large skillet over medium-high heat, add the potatoes cut side down, and cook for 7 minutes until browned.
- Add the onion and bell pepper, season with the smoked paprika, and cook for 5 minutes until softened and lightly charred.
- Stir in the garlic for 30 seconds, then add the beans and broth and simmer for 5 minutes until the liquid lightly coats the potatoes.
- Fold in the spinach and cook for 1 minute until just wilted, then stir in the lemon juice.
- Scatter the parsley over the skillet, taste for seasoning, and serve hot from the pan.
Chef Tips
- Microwaving the potatoes first cuts the skillet time while still leaving the cut sides crisp.
- Use a wide skillet so the potatoes brown instead of steam.
- A spoonful of plain yogurt on top cools the paprika without dulling the flavor.
- For extra heat, add a pinch of crushed red pepper with the garlic.
Cook's Notes
- **Potatoes:** Microwave them briefly, then dry them well for browning.
- **Pan:** A wide skillet gives the potatoes room to crisp.
- **Heat:** Add crushed red pepper with the garlic for a sharper finish.