Start by washing the russet potatoes thoroughly, then dice them into uniform ½-inch cubes; you may peel them if you prefer a rustic texture.

In a large skillet, heat a generous amount of vegetable oil over medium-high heat until it begins to shimmer—this typically takes about 2-3 minutes.

Carefully add the diced potatoes to the skillet, ensuring they are in a single layer for optimal browning; avoid overcrowding! Let them cook undisturbed for 4-5 minutes.

Once the potatoes are crispy, give them a gentle stir to flip them. Now, add the chopped onions along with garlic powder, paprika, salt, and pepper.

Let the potatoes and onion mixture cook for an additional 8-10 minutes, stirring occasionally to prevent sticking.

If desired, toss in some freshly chopped parsley at the end for a burst of color and freshness. Once everything looks beautifully golden and crispy, remove the skillet from heat.