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Langkah-langkah

1. Place the potatoes in a large bowl and cover with hot water. Let sit 5 minutes, then drain in a colander; rinse further under running warm water, then drain, spread onto a clean kitchen towel, and pat dry (this step is annoying but will prevent your potatoes from sticking to the pan and making a hot mess).

2. In a 12-inch cast iron or similar heavy bottomed skillet, whisk together the water, oil, and salt. Add the potatoes in an even layer. Turn the stove heat to medium, cover the skillet (if your skillet does not have a cover, you can lay a sheet pan on top of it), and cook without disturbing for 5 minutes . Uncover, stir in 1 tablespoon of the butter until it melts, recover, and cook 2 minutes more.

3. Time to crisp! Uncover the skillet and let cook for 5 minutes without disturbing; some of the water will evaporate and the potatoes will begin to crisp. Stir in the remaining 1 tablespoon butter, then the paprika. Spread the potatoes back into an even layer and let cook 3 more minutes undisturbed. Continue cooking until the water has evaporated and the potatoes are crisp all over, about 6 minutes more, stirring every 2 to 3 minutes. Sprinkle with a few big pinches of salt salt and serve hot with pepper and chives to taste.