Scrub the potatoes well. No need to peel them, but do peel away any overly dark or knobby spots, of which there should be few.
Cut each potato in half lengthwise, which results in a short, chunky fry shape.
Place the cut potatoes in a nonstick skillet with ½ cup water. Bring to a simmer, then lower the heat and cover. Simmer steadily for 5–8 minutes or until the potatoes can be pierced with a knife but are still quite firm, stirring occasionally.
Drain any excess water from the skillet.
Set the skillet back on the heat and drizzle in the olive oil.
Turn the heat up to medium-high and cook the potatoes, stirring frequently, until touched with golden brown on most sides, about 5–8 minutes.
Stir in the optional scallions. Remove from the heat and season with salt and paprika.
Notes
If you'd like a spicier flavor, try Spanish paprika, which has a smoky and more intense flavor than sweet paprika.