Crispy Breakfast Potatoes

peeled and diced some Yukon gold potatoes. placed them into a glass bowl (or large microwave safe bowl), covered with plastic wrap and partially cooked (par-cooked) them for 6 minutes in the microwave or until they were able to be pierced with a fork without falling apart. heated some grape seed oil in a medium skillet along with dried parsley (to help it bloom). I seasoned the potatoes generously with kosher salt, granulated garlic, granulated onion, sweet paprika, and a small amount of Italian seasoning. I cooked them until the outsides were very crisp. I placed the cooked potatoes on a paper towel lined plate to soak up any excess oil. 

serve these any time of day, really.