Start by soaking Yukon gold potatoes in hot water for 5 minutes. Drain and rinse, then dry thoroughly.

Heat a heavy skillet over medium heat, whisk together water, canola oil, and kosher salt. Add the potatoes, cover, and cook for 5 minutes.

Stir in 1 tablespoon of unsalted butter, cover again, and cook for another 2 minutes.

Let the potatoes cook undisturbed for 5 minutes, then mix in the second tablespoon of butter and add paprika.

Spread the potatoes and cook for an additional 6 minutes, stirring every 2-3 minutes until golden brown.

Sprinkle with additional kosher salt and serve hot, garnished with herbs and freshly ground pepper.