Ingredients:

  • 2 lbs | 900 g Yukon Gold or Russet Potatoes, peeled and cut into 1-inch (2.5 cm) cubes
  • 1 Tbsp | 15 ml Coarse Salt (for the boiling water)
  • 3 Tbsp | 45 ml High-Heat Cooking Oil (e.g., refined olive oil, canola, or vegetable oil)
  • 1 Tbsp | 15 g Unsalted Butter (optional, for flavour finish)
  • 1 small Yellow Onion, diced finely
  • 2 cloves Garlic, minced
  • 1 tsp | 5 ml Smoked Paprika (or standard paprika for less intense flavour)
  • ½ tsp | 2.5 ml Dried Oregano
  • ½ tsp | 2.5 ml Black Pepper, freshly ground
  • Salt, to taste (adjust after cooking)
  • 2 Tbsp | 30 ml Fresh Parsley or Chives, chopped (for garnish)

Instructions:

  1. Prepare the Potatoes: Peel the potatoes and cut them into uniform 1-inch (2.5 cm) cubes. Uniformity is key for even cooking.
  2. Boil: Place the potatoes in a large pot and cover with cold, heavily salted water (use the 1 Tbsp salt). Bring to a rolling boil.
  3. Cook to Tender: Boil for 8 to 10 minutes, or until the potatoes are just tender enough to pierce with a fork, but still holding their shape. Do not overcook—they shouldn't be mushy.
  4. Drain and Rough Up: Immediately drain the potatoes using a colander. Return the drained potatoes to the empty pot. Place the lid on the pot and shake vigorously for about 30 seconds. This action lightly 'roughs up' the edges, creating a starchy coating crucial for maximum crispness. Set aside.
  5. Heat the Fat: Place a large skillet over medium-high heat. Add the 3 Tbsp of cooking oil. Once the oil is shimmering (around 350°F/175°C), carefully add the roughed-up potatoes.
  6. Initial Crisp: Spread the potatoes into a single layer. Let them cook undisturbed for 5–7 minutes until a deep golden crust forms on the bottom. Patience is vital here; resist the urge to stir.
  7. Sauté Aromatics: Flip the potatoes and cook for another 5 minutes. Create a small well in the center of the pan and add the diced onion and butter (if using). Sauté the onion until softened (about 3 minutes).
  8. Season and Combine: Add the minced garlic, paprika, oregano, and pepper. Cook for 30 seconds until the garlic is fragrant. Toss the potatoes gently to coat them completely in the flavourings.
  9. Finish Cooking: Continue cooking, flipping or scraping the potatoes every 3-4 minutes, until all sides are deep golden brown and crunchy (Total frying time: 20-25 minutes).
  10. Taste and Serve: Taste for seasoning and add extra salt if necessary. Garnish liberally with fresh parsley or chives and serve immediately.