Peel (if desired) and dice the potatoes into ½-inch cubes. Spread them evenly on a clean kitchen towel or paper towels to dry for about 5 minutes, removing excess moisture.
Preheat your oven to 425°F (220°C) or heat a large skillet over medium-high heat. In a mixing bowl, toss the diced potatoes with olive oil, salt, pepper, paprika, and garlic powder until evenly coated.
Arrange the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or directly in the skillet. Roast in the oven or cook in the skillet for about 15-20 minutes, turning once halfway through, until golden brown and crispy on the outside.
While the potatoes cook, listen for a gentle sizzling sound if frying, or the aroma of roasting if baking. When the potatoes have a deep golden color and a crispy surface, they are done. Use tongs or a spatula to turn them for even crispiness.
Transfer the cooked potatoes to a serving dish, garnish with freshly chopped herbs such as chives or parsley, and serve immediately for maximum crunch and flavor.
4 medium potatoes
