Ingredients:

  • 2 lbs (900 g) Yukon Gold potatoes, scrubbed and diced into 1-inch cubes
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2 g) black pepper
  • ½ teaspoon (1 g) paprika
  • 2 cloves garlic, minced
  • 2 tablespoons (6 g) fresh parsley, chopped (for garnish)

Instructions:

  1. Scrub and dice the Yukon Gold potatoes into evenly sized cubes (1-inch).
  2. Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
  3. Boil for 5-7 minutes until just tender, but not fully cooked. Drain in a colander and let cool for a few minutes.
  4. In a large bowl, combine olive oil, salt, pepper, paprika, and minced garlic. Add parboiled potatoes and toss to evenly coat.
  5. Heat a non-stick or heavy skillet over medium-high heat. Once hot, carefully add the seasoned potatoes in a single layer.
  6. Cook without stirring for 4-5 minutes until golden brown; flip and cook another 4-5 minutes until crispy on all sides.
  7. Remove from heat and sprinkle with fresh parsley. Serve hot, garnished as desired.