Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, peeled or unpeeled, cut into ¾-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, diced
  • 1 teaspoon (5ml) paprika
  • ½ teaspoon (2.5ml) garlic powder
  • Salt and freshly ground black pepper to taste
  • Optional: 1 tablespoon (15ml) chopped fresh parsley, for garnish

Instructions:

  1. Cut the potatoes into uniform ¾-inch cubes.
  2. Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until softened and translucent (about 5-7 minutes).
  3. Add the cubed potatoes to the skillet. Sprinkle with paprika, garlic powder, salt, and pepper. Stir well to coat the potatoes evenly.
  4. Cook, stirring occasionally, until the potatoes are tender on the inside and golden brown and crispy on the outside (about 20-25 minutes). Adjust heat as needed to prevent burning.
  5. Garnish with fresh parsley (if using) and serve immediately.