Crispy Breakfast Potatoes

What you'll need

• 2 lbsYukon gold potatoes, diced small
• 3 tablespoonsolive oil
• 1 teaspoonpaprika
• 1/2 teaspoon eachgarlic powder and onion powder
• to taste salt and black pepper
• for garnish chopped parsley

Let's cook

1. 1Parboil the diced potatoes in salted water for 5 minutes, then drain well and pat dry.
2. 2Heat olive oil in a large skillet over medium-high heat.
3. 3Add the potatoes in a single layer and cook without stirring for 4-5 minutes to let a crust form.
4. 4Continue cooking, stirring occasionally, for another 10-12 minutes, until golden and crispy on all sides.
5. 5Season with paprika, garlic powder, onion powder, salt, and pepper.
6. 6Garnish with parsley and serve hot.