* 3 pounds russet potatoes, peeled and cut into medium dice
* 2 pounds orange sweet potatoes, peeled and cut into medium dice
* 1 teaspoon smoked paprika
* 2 teaspoons kosher salt
* 6 tablespoons vegetable oil
* 3 medium cloves garlic, minced
* 2 large shallots, minced
* 1/2 cup finely sliced scallions

Place potatoes and sweet potatoes in separate saucepans, and cover with cold water. Bring to a boil and cook until slightly tender on the outside, so that they just give way when pierced with a knife but are still firm on the inside, about 10 to 15 minutes.

Drain potatoes and spread evenly on a baking sheet to cool. (At this point they can be combined and placed in a sealed container in the refrigerator overnight.)

In a small bowl combine paprika and salt until they are well mixed; set aside.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat, and add a third of the potato mixture, or enough to make a single layer in the pan. Let cook undisturbed until golden brown, about 5 to 8 minutes.

Stir gently with a wooden spatula and let cook undisturbed for another 2 to 3 minutes.

Add a third of the garlic, shallots, and paprika mixture, and season generously with freshly ground black pepper. Let cook until nicely colored and crisp, about another 1 to 2 minutes.

Sprinkle with a third of the scallions and remove to a platter. Repeat with the remaining ingredients, adjust seasoning as necessary, and serve.