Ingredients:

  • 4 medium Yukons Gold potatoes, scrubbed and diced (about 600g)
  • 1 medium onion, diced (about 150g)
  • 3 tablespoons olive oil (45ml)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (5g)
  • ½ teaspoon salt (2.5g)
  • ½ teaspoon black pepper (2.5g)
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions:

  1. Dice the Yukon Gold potatoes into ½-inch cubes.
  2. If desired, boil the diced potatoes in salted water for 5-7 minutes until just tender. Drain and let steam dry.
  3. Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 5 minutes until translucent.
  4. Stir in minced garlic and cook for an additional minute until fragrant.
  5. Add the diced (and parboiled, if using) potatoes to the skillet. Season with smoked paprika, salt, and pepper.
  6. Spread potatoes evenly in the pan and cook without stirring for 10-12 minutes until they develop a golden crust.
  7. Carefully flip the potatoes and cook for another 10-12 minutes until they are crispy and golden brown.
  8. Remove from heat and sprinkle with fresh parsley, if desired. Serve immediately.