Crispy Breakfast Potatoes

Give the 6 large russet potatoes a good scrub to remove any dirt.

Once clean, slice the potatoes into ½-inch slices. Dice each slice into ½-inch pieces.

Soak the diced potatoes in a large bowl of ice water for 20 minutes.

When done, drain the water and lay the potatoes on a clean dish towel to dry.

Once dried, place potatoes back in the bowl and toss them with ¼ cup olive oil.

In a small bowl, mix the 2 teaspoons salt, ½ teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon dried parsley, 2 teaspoons onion powder, and 2 teaspoons paprika together. Sprinkle the seasoning over the potatoes and toss until they are fully coated.

Spread the seasoned potatoes in an even layer on a parchment paper lined baking sheet.

Bake at 425°F for 20 minutes (note that this is only the first half of baking!).

Use a spatula to flip the potatoes, then bake for another 20 minutes or until potatoes are golden brown and crispy to your liking.

Sprinkle the potatoes with salt and enjoy! These potatoes are great on their own or stuffed inside a breakfast burrito or crunchwrap.