Ultimate Crispy Breakfast Potatoes

Place potato cubes in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil and cook for 8-10 minutes, until just fork-tender.

Drain the potatoes in a colander and let them steam dry for a few minutes.

Heat olive oil in a large skillet (if using) over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more, until fragrant.

Transfer the drained potatoes to a large bowl. Toss with the sautéed vegetables (if using), smoked paprika, garlic powder, cayenne pepper (if using), black pepper, and remaining salt (to taste). Ensure potatoes are evenly coated.

Spread the seasoned potatoes in a single layer on the baking sheet. Bake in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Remove from the oven, garnish with chopped fresh parsley, and serve immediately.