Crispy Cubed Potatoes (“Rantaliti” Style)
⏰ Prep Time: 15 minutes
⏲️ Cooking Time: 45 minutes
🍽️ Servings: 4
Ingredients
- 1 kg potatoes
- 1 large onion (about 150 g)
- 1 tsp ground black pepper (reduce to 1/2 tsp if you prefer less spicy)
- 2 tsp sweet paprika
- 1 tsp salt
- 9 tbsp oil (preferably sunflower or vegetable oil)
Instructions
- Boil the potatoes whole with their skin on until a fork slides in easily. (If using a pressure cooker, cooking time will be shorter.)
Note: My potatoes took about 45 minutes on medium heat as they were small-sized. - Drain the potatoes, let cool, then peel them.
- Cut the peeled potatoes into small cubes about 1.5 – 2 cm in size. (Cubed potatoes this size or grated tend to crisp better and look nicer.)
- Finely chop the onion and sauté it in hot oil in a wide pan until soft.
- Quickly add the paprika, salt, and pepper to the onions and stir. (Be careful not to cook the paprika too long as it can turn bitter.)
- Add the cubed potatoes to the pan and gently mix using a wide spatula, turning from the bottom up to avoid mashing.
- Adjust salt to taste.
- Serve hot, garnished with fresh parsley or alongside a dollop of yogurt.
🍽️ Serving Suggestions
These crispy cubed potatoes make a delicious side for grilled meats, roasted chicken, or a fresh salad. The smoky paprika and sautéed onions add a comforting depth of flavor that’s perfect for cozy meals.
📝 Final Thoughts
“Rantaliti” style potatoes are a rustic and tasty twist on classic potatoes. This recipe’s texture and seasoning make it an easy-to-prepare yet impressive side dish that elevates any meal.