By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 4
218 cal · 35 min
Skillet Potatoes with Smoked Fish and Smoked Paprika Aioli
Recipe GLPR84e0dee5723765
A Mediterranean-inspired one-skillet meal featuring tender diced potatoes sautéed with shallots and topped with flaked smoked whitefish, finished with a smoky paprika aioli. This naturally gluten-free dish is simple, elegant, and full of delicate smoky flavor.
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Ingredients
2 tablespoons Butter
1 tablespoon Olive oil
4 Medium red potatoes, cut into small dice
1 Medium shallot, finely chopped
Salt
Black pepper
6 ounces Smoked whitefish, flaked into large chunks
½ cup Mayonnaise
1 Small garlic clove, minced
1 teaspoon Lemon juice
1 teaspoon Smoked paprika
Directions
Prepare the smoked paprika aioli first: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and smoked paprika until well combined. Season lightly with salt and pepper to taste. Set aside.
Heat a large skillet over medium-high heat. Add the butter and olive oil, swirling to combine.
Once the butter is foaming, add the diced red potatoes. Cook, stirring occasionally, for about 12–15 minutes, until the potatoes are golden on the edges and tender throughout when pierced with a fork.
Add the chopped shallot to the skillet and cook for 2–3 minutes, stirring frequently, until the shallot softens and becomes fragrant.
Season the potatoes and shallots generously with salt and black pepper to taste.
Gently fold in the flaked smoked whitefish, distributing it evenly throughout the skillet. Warm through for 1–2 minutes without stirring aggressively to keep the fish in large chunks.
Divide the skillet potatoes and fish among four serving plates. Top each portion with a spoonful of the smoked paprika aioli, or serve it on the side for drizzling.
Comments
Smoked whitefish is the real hurdle here—Harris Teeter carries it but not reliably, and you might need to call ahead or make a special run to the seafood counter or a specialty grocer. The rest (potatoes, shallot, garlic, smoked paprika, mayo) live everywhere in Charlotte. At roughly $6–7 per pound for whitefish and $4–5 per serving for a composed dish, it skews upscale for a weeknight, though the aioli and crispy potatoes justify the cost. The 35-minute claim assumes you've prepped: roasting potatoes actually takes 20–25 minutes alone, making real time closer to 45. This reheats poorly—the potatoes soften and the fish dries out—so plan to cook it right when you're eating.
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