Crispy Pan-Roasted Potatoes

Prep the Potatoes: Peel and dice the potatoes into bite-sized cubes. Rinse them under cold water to remove excess starch, then pat dry thoroughly.

Parboil (Optional for Extra Crisp): Bring a pot of water to a boil. Add potatoes and cook for 5–6 minutes until slightly tender but not fully cooked. Drain and let them air dry for a few minutes.

Season & Cook: In a non-stick or cast iron pan, heat olive oil over medium-high heat. Add the potatoes in a single layer. Season with salt, pepper, garlic powder, and smoked paprika. Let them cook undisturbed for a few minutes to crisp the bottom, then flip occasionally for even browning.

Finish & Serve: Cook until golden brown and crispy on the outside, soft on the inside—about 15–20 minutes total. Serve hot, optionally garnished with chopped herbs.