Prep Your Potatoes: Dice potatoes into uniform pieces (about ½-inch cubes). Uniformity ensures even browning.

Parboil for Fluffiness (Optional but Recommended): Place diced potatoes in a pan, cover with cold, salted water, and bring to a boil. Simmer 5–6 minutes, just until barely tender. Drain well and steam-dry for 2–3 minutes—this step helps the exterior become dramatically crisper.

Season and Sauté: Heat oil in a large skillet over medium heat. Add potatoes in an even layer—don’t crowd the pan! Sprinkle with salt and seasonings. Press down gently and cook undisturbed for 5–7 minutes for a deeply golden crust.

Flip & Finish: Using a spatula, flip potatoes and continue to cook, stirring occasionally, until all sides are crisp—about 10–15 minutes. Add more oil if necessary to prevent sticking and ensure a golden crust all around.

Final Seasoning & Serve: Taste, adjust seasoning, and toss with fresh chopped herbs before serving hot.

Oven-Roasted Breakfast Potatoes for a Crowd: Preheat: Heat oven to 425–500°F (220–260°C). High heat is key to achieving crispy edges.

Toss Potatoes: Add diced potatoes, olive oil, and all seasonings to a large bowl. Toss thoroughly to coat.

Spread in a Single Layer: Arrange potatoes on a large, rimmed baking sheet (use parchment or spray for easy release).

Bake: Roast for 15–20 minutes, stir or flip, then bake another 15–20 minutes (add onions and/or bell peppers halfway if using).

Finish: Remove once potatoes are golden, crisp, and tender. Toss with herbs and serve immediately.