Irresistibly Crispy Breakfast Potatoes My 7 Top - Crock Recipes

Ingredients

• 2 lbs (900g) Yukon Gold potatoes, peeled and cut into ¾-inch (2 cm) cubes
• Water, enough to cover the potatoes
• 1 tbsp (15 ml) white vinegar
• 1 tbsp (17g) kosher salt
• 4 tbsp (60 ml) olive oil or vegetable oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish (optional)