Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into ¾-inch (2 cm) cubes
  • Water, enough to cover the potatoes
  • 1 tbsp (15 ml) white vinegar
  • 1 tbsp (17g) kosher salt
  • 4 tbsp (60 ml) olive oil or vegetable oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Peel and cube the potatoes into even sizes.
  2. Place potato cubes in a pot, cover with water, vinegar, and salt. Bring to a boil, then simmer until potatoes are barely fork-tender (about 5-7 minutes).
  3. Drain the potatoes very well in a colander. Let them steam dry for a few minutes. Optionally, chill in the fridge for 30 minutes.
  4. Heat oil in a large skillet or cast iron pan over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic, thyme, smoked paprika, and cayenne pepper (if using) and cook for another minute until fragrant.
  5. Add the drained potatoes to the skillet. Spread them in a single layer as much as possible. Season with salt and pepper.
  6. Cook undisturbed for 5-7 minutes, until a golden-brown crust forms on the bottom.
  7. Flip the potatoes and continue cooking, stirring occasionally, until they are golden brown and crispy all over (about 10-15 more minutes).
  8. Remove from heat and sprinkle with fresh parsley (if using). Serve immediately.