Wash the Russet potatoes thoroughly, optionally peel them, and dice into uniform ½-inch cubes.

In a large skillet, add enough vegetable oil (2-3 tablespoons) over medium-high heat until shimmering.

Add the diced potatoes in a single layer and cook undisturbed for 4-5 minutes until golden brown.

Flip the potatoes and add diced onions, garlic powder, paprika, salt, and pepper, stirring well.

Cook for an additional 8-10 minutes, stirring regularly until the potatoes are crispy and brown.

Remove from heat and toss in chopped parsley. Season to taste before serving.