Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil or neutral-flavored oil
- 1 1/2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1/4 teaspoon cumin
- Salt to taste
- Black pepper to taste
Instructions
- Wash and dry the potatoes, keeping the skin on for added texture and ease.
- Prick the potatoes with a fork and microwave them (about 3-6 minutes) until they are fork-tender but still firm.
- Let the potatoes cool slightly, and then dice them into bite-sized pieces.
- Heat the oil in a skillet over medium-high heat, add the diced potatoes and seasonings, and stir to coat evenly.
- Press the potatoes into a single layer and cook without stirring to achieve a golden crust.
- Flip the potatoes, and cook until the other side is golden and crispy. Season with extra salt, if desired.