Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: fresh chopped parsley for garnish
Instructions
- Start by peeling and dicing the potatoes into small, even cubes. Parboil the cubed potatoes in boiling water for about 5 minutes. Drain thoroughly and pat dry with a clean towel.
- In a large mixing bowl, toss the dried potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Heat a large skillet or electric skillet over medium-high heat. Add the seasoned potatoes in a single layer and cook for 10-15 minutes, turning occasionally, until golden brown and crispy on all sides. Avoid overcrowding the pan for even crispiness.
- Remove the cooked potatoes from the heat. Garnish with fresh parsley if desired. Serve hot alongside eggs, bacon, or your favorite brunch options.
Notes
- Ensure potatoes are thoroughly dried after boiling for maximum crispiness.
- Maintain high heat during cooking to achieve a desirable crunch.
- Cook in batches if necessary to prevent overcrowding.
- Use a quality oil like olive or vegetable oil for better browning and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal Kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg