To Boil: Add cleaned potatoes to a pot of boiling water. Cook until potatoes are cooked all the way through—the potatoes are done when you can easily stick a fork into the center of one. Pat dry completely.

To Microwave: OR, wrap cleaned potatoes in plastic and heat in the microwave for 5-8 minutes on high. Test for doneness by sticking a fork into the center, it should puncture the potato very easily.

Place cooked potatoes on a large cutting board. Slice into 1/2” cubes. If the potatoes are too hot to handle, allow to cool for a few minutes, and/or use a fork to hold the potatoes in place when you slice.

In a small bowl, add garlic powder, onion powder, paprika, and salt and pepper to taste. Stir to combine. Set aside for later.

Bring a large nonstick skillet to medium heat. Add 1 tablespoon olive oil to skillet. Once warmed up (olive oil will move easily and quickly around the skillet, not slowly), add potatoes. Create an even, single layer.

Let potatoes crisp up for about 3-5 minutes. To check, peek under one cube in the center of the skillet—if it starts to show golden patches, you’re ready for the next step.

Drizzle 1 tablespoon of oil evenly over the non-roasted side of the potatoes. Sprinkle with 1/8 teaspoon salt. Using a heatproof spatula, flip potatoes so the unroasted side can crisp.

Crisp for 2-5 minutes. Mine took 3 minutes. Again, check for crispiness by peeking under the side of one cube in the center of the skillet—if it’s got golden patches, it’s ready to flip.

Get the seasoning mixture and sprinkle over the potatoes. Drizzle with remaining ½ to 1 tablespoon oil, as needed. Stir and flip potatoes frequently to evenly coat each piece. Crisp on pan for 1-2 more minutes, until golden brown all over. Cook 1-3 minutes more for super crispy potatoes!

Now, add more salt and pepper to taste, if desired. Transfer to a serving dish. Garnish with rosemary. Serve & enjoy.