Ingredients:

  • 2 lbs Russet potatoes, peeled and diced into 1/2 inch cubes
  • 2 tbsp Vegetable oil
  • 1 tbsp Unsalted butter
  • 1 tsp Kosher salt
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Black pepper
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. Place diced potatoes in a pot of cold salted water. Bring to a boil and simmer for 5–7 minutes until fork-tender. Drain in a colander and let steam-dry for 2 minutes.
  2. Heat vegetable oil in a large skillet over high heat until shimmering. Add potatoes in a single layer and let sit undisturbed for 4–5 minutes until a deep golden-brown crust forms. Flip and repeat until all sides are mahogany-colored.
  3. Reduce heat to medium. Stir in the butter, garlic powder, smoked paprika, and black pepper. Toss for 2 minutes until the butter is foaming and spices are toasted.
  4. Remove from heat and garnish with chopped fresh parsley.