Potassium levels on point after you make some of these! 😎 But seriously, I can't stop eating these crispy delights. Not only are they quick and easy to make (excluding the boiling time), but they are also a bomb of flavors, keep me full (yes, I'm in a deficit!), and reheat like a dream!

Let me walk you through the step-by-step process of creating these irresistible potatoes ⬇️

1. Boiling Magic:

Start by adding water, potatoes, and a dash of salt to a pot. Boil the water with the potatoes already inside. Once the water is boiling, take the lid off. Your cue to perfection is when you can easily stick a fork into one. I usually do this at the beginning of the week or the night before to cut back on prep time.

2. Quarter and Coat:

Quarter the boiled potatoes, add them to a bowl, and give them a good spray of olive oil (or add real oil if you prefer, I'm just trying to cut back on fats personally).

3. The Secret Ingredient – Corn Starch:

This is where the magic happens. Season the potatoes with salt, pepper, garlic powder, and parsley. Now, here's the game-changer – add corn starch! This is what makes them incredibly crispy. I usually go for half a serving of cornstarch and measure the other seasonings with my heart.

4. Sizzle and Toss:

Heat olive oil in a pan on medium/high heat. Ensure the pan is hot before adding the seasoned potatoes. Lower the heat a bit and toss them every 30 seconds or so for about 5 minutes.

5. Optional Extra Crispiness:

For the ultimate crispiness, pop them into an air fryer for 5-7 minutes. Trust me; it's worth it!

In the end, you'll be left with potatoes that are soft on the inside, crunchy on the outside, and absolutely delicious. The best part? You can enjoy them any time of the day!

Give this recipe a shot, and your taste buds will thank you. It's not just about the potassium boost; it's about treating yourself to a delightful culinary experience. Happy cooking! 🥔✨