Ingredients:

  • 2 large Russet Potatoes (about 550g total), peeled and cubed into uniform ½-inch pieces
  • 3 tablespoons Neutral Oil (Grapeseed, canola, or clarified butter/ghee)
  • 1 medium Yellow Onion, finely diced
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika (optional, but recommended)
  • 1 tablespoon Fresh Herbs (Chives or parsley, chopped, for optional finish)

Instructions:

  1. Place the cubed potatoes in a bowl and rinse repeatedly with cold water until the water runs clear. This removes excess surface starch. Drain completely. Transfer the rinsed potatoes to a pot, cover with water, and bring to a simmer/light boil for exactly 5 minutes. This par-cooks the interior while keeping the exterior firm. Drain immediately and thoroughly. Pat the potatoes dry with a kitchen towel or paper towels.
  2. Heat the neutral oil in a large skillet (cast iron preferred) over medium-high heat until shimmering. Add the diced yellow onion and sauté for 3-5 minutes until softened and translucent.
  3. Increase the heat to high. Add the par-cooked potatoes to the skillet in a single layer (do not crowd the pan). Allow the potatoes to sear undisturbed for 4 minutes to form a crust. Stir, scraping the bottom of the pan to ensure release, then allow them to sear for another 3-4 minutes. Continue frying and flipping periodically for 10-15 minutes total, or until the potatoes are deep golden brown and shatter-crisp on all sides.
  4. Reduce the heat to medium-low. Sprinkle the potatoes evenly with salt, pepper, garlic powder, and smoked paprika. Stir well to coat. Cook for 1 minute more to activate the dried spices. Remove from heat and toss with fresh chopped herbs before serving immediately.