Ingredients:

  • 2 lbs Russet potatoes, peeled and diced into 1/4-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Dice the potatoes into uniform 1/4-inch cubes. Place them in a colander and rinse under cold running water for 60 seconds until the water runs clear to remove excess surface starch.
  2. Pat the potatoes completely dry using a clean kitchen towel or paper towels to ensure a crisp texture.
  3. Heat a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat and add avocado oil, waiting until the oil shimmers.
  4. Add potatoes in a single layer, ensuring the pan is not crowded. Sear undisturbed for 5-7 minutes until a deep golden-brown crust forms.
  5. Flip the potatoes and sauté for another 8-10 minutes, stirring occasionally, until mahogany-colored and tender.
  6. During the final stages of browning, stir in the smoked paprika, garlic powder, cayenne pepper, sea salt, and black pepper.
  7. Remove from heat and stir in chopped fresh parsley and fresh lemon juice to brighten the earthy tones.