Foolproof Crispy Breakfast Potatoes

Wash potatoes thoroughly and pierce with a knife several times. Wrap in a damp paper towel and cook in the microwave until tender, but not mushy. I cook them in 3–5 minute intervals, all at once, depending on how big they are and check them at each interval, turning them over and removing any that are done.

Once all potatoes are cooked until tender (but still hold their shape), cut into desired sized pieces.

Heat oil in a non-stick or cast iron skillet over medium heat. Test a potato in the oil to see if it gives you a nice sizzle. If so, add potatoes to the pan, sprinkle with everyday seasoning. Cook on all sides until golden brown, about 10 minutes.

Season with salt once you remove them from the pan. Enjoy!