1 teaspoon paprika (smoked or sweet)· ½ teaspoon garlic powder· Salt and black pepper to taste· Optional additions: 1 bell pepper (sliced), pinch of cayenne pepper, fresh chopped parsley for garnishInstructions:Parboil the Potatoes (The Secret to Crispy Insides!):· Place the cubed potatoes in a pot and cover with cold water by an inch. Add a generous pinch of salt.· Bring to a boil over high heat. Once boiling, cook for exactly 5 minutes. They should be slightly tender on the outside but still very firm and raw in the center.· Drain the potatoes in a colander and let them steam dry for a few minutes. This step is crucial for getting a crispy exterior.Cook the Onions:· While the potatoes are drying, heat 1 tablespoon of oil in a large skillet (cast iron is ideal) over medium heat.· Add the sliced onions (and bell pepper if using) and cook, stirring occasionally, for 5-7 minutes until they are softened and starting to caramelize.· Remove the onions from the skillet and set aside.Fry the Potatoes:· Add the remaining 2-3 tablespoons of oil (and butter, if using) to the same skillet and increase the heat to medium-high.·
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