Ingredients
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Start by washing and peeling the potatoes. Cut them into uniform cubes to ensure even cooking. Rinse under cold water to remove excess starch, then pat dry.
- Bring a pot of salted water to a boil. Add the potato cubes and parboil for about 5-7 minutes until slightly tender but not falling apart. Drain and dry completely.
- In a large bowl, toss the dried potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned potatoes and cook without stirring for 5 minutes to form a crispy crust. Turn occasionally and cook for another 5-10 minutes until golden and crispy on all sides.
- Remove from heat, sprinkle with chopped parsley if desired, and serve hot. Enjoy with eggs, bacon, or as a hearty vegetarian main.
Notes
- Ensure potatoes are fresh and firm for best results.
- Parboiling is crucial for achieving fluffy interiors.
- Reheat leftovers in a 400°F (200°C) oven or air fryer for maximum crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop, Boiling, Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg