Ingredients:

  • 2 lbs Yukon Gold potatoes, diced into 1.2cm cubes
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper

Instructions:

  1. Dice the potatoes into uniform 1.2cm cubes and pat them thoroughly dry with a paper towel. Note: Removing surface starch prevents sticking
  2. In a large bowl, toss the diced potatoes with 45ml olive oil until every cube is glistening.
  3. Sprinkle salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne over the oiled potatoes.
  4. Toss vigorously until evenly coated, ensuring no white spots remain on the potatoes.
  5. Heat a 12 inch cast iron skillet over medium high heat.
  6. Add the potatoes in a single layer, ensuring the pan is not crowded.
  7. Let them sit undisturbed for 4-5 minutes until a mahogany colored crust forms.
  8. Flip and stir occasionally for another 10-15 minutes until the centers are velvety and the edges are crisp.