Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 tsp baking soda
  • 1 tbsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp flaky sea salt
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the cubed potatoes in a pot and cover with cold water by at least an inch. Add the salt and baking soda. Bring to a boil, then reduce to a simmer for 8–10 minutes until the exteriors are soft and slightly fraying but the cubes still hold their shape.
  2. Drain the potatoes in a colander and let them sit for 2 minutes to allow steam to escape. Return them to the dry pot, cover with a lid, and shake vigorously for 5 seconds until the edges look 'fuzzy' or mashed.
  3. Heat the oil or ghee in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the potatoes in a single layer (do not crowd the pan).
  4. Cook the potatoes, turning occasionally with a metal spatula, for 15-20 minutes until they are a deep mahogany brown and crispy on all sides. Toss with the smoked paprika, garlic powder, onion powder, thyme, and black pepper in the last 2 minutes of cooking. Finish with flaky sea salt and fresh parsley.