Japanese Potato Side

Ingredients

• 1 kgpotatoes
• 80 mloil
• 1 tsppaprika
• to tastefine sea salt and black pepper

Method

1. Begin by peeling 1 kg of potatoes. Cut them into even-sized pieces, approximately 2 cm cubes, to ensure they cook uniformly. This size will allow the potatoes to become tender without falling apart during cooking.
2. In a large frying pan, heat 80 ml of oil over medium heat. The oil should be enough to coat the bottom of the pan generously, which is essential for achieving a rich flavor and even cooking.
3. Once the oil is hot, add the potatoes to the pan. Stir them gently to coat all pieces with oil, ensuring they are evenly distributed in a single layer. This helps them cook evenly and prevents sticking.
4. Sprinkle 1 tsp of paprika over the potatoes. Stir to combine, ensuring each piece is lightly dusted with the spice. The paprika will add a subtle warmth and color to the dish.
5. Continue to cook the potatoes over medium heat, stirring occasionally. Cook until the potatoes are tender and can be easily pierced with a fork, but still hold their shape. This should result in a golden-brown exterior with a soft interior.
6. Once the potatoes are cooked to the desired tenderness, season them with fine sea salt and black pepper to taste. Stir well to distribute the seasoning evenly, allowing the flavors to meld together.
7. Serve the Japanese Potato Side warm, directly from the pan to the table. This dish is meant to be shared, embodying the spirit of Japanese home cooking.