Add salt to 6 cups of water in a large pan and bring to boil. Add potatoes and boil until tender but not falling apart (15-25 minutes, depending on size).
While potatoes are boiling, mix parsley, onion powder, garlic powder and pepper with olive oil.
When potatoes are done, remove from water and allow to cool slightly. Alternately, potatoes can be stored, tightly covered, in the refrigerator for up to 5 days before moving onto the next step.
Preheat the oven to 425℉.
Line a baking sheet with parchment paper and spread potatoes out over the surface. Using a potato masher or spatula, smash potatoes flat (½”), allowing skins to break. The thinner you smash the potatoes, the crispier they will be.
Drizzle olive oil mixture over potatoes and toss lightly to cover. Bake until the edges are golden (25-30 minutes).
4 servings, 150 calories per serving
Hack: Leftover potatoes can be refrigerated for up to 5 days (minus any days you kept them in the fridge before oven roasting). Reheat in 425℉ oven until warmed through.
Using a box grater or grater attachment on a food processor, shred the potato using the largest holes. Grate potato on the long side to get longer shreds.
Submerge potatoes in a bowl of water and swirl around with your hand. Use a fine mesh colander to strain out the water. Repeat this process 1-2 more times until the water remains clear.*
After potatoes are strained the last time, place them on a linen hand towel or cheesecloth. Squeeze as much water out as possible.
Heat oil in a cast iron or non-stick skillet over medium heat. Add potatoes and onions. Sprinkle salt, black pepper, paprika and cayenne pepper over the mixture and stir to combine.
Allow potatoes to cook undisturbed for about 5 minutes or until the bottom is brown.
Turn in 2 or 3 sections and allow to cook undisturbed 2-3 minutes until the bottom is browned.
Continue turning the potatoes every few minutes until desired crispiness is achieved, about 10 minutes. Add more olive as necessary for potatoes to continue to sizzle. A non-stick pan will require less oil than a cast iron or stainless steel skillet.
* At this point, potatoes can be left in water and refrigerated for up to 24 hours.
Hack: Leftover hash browns can be stored in the refrigerator for up to 5 days. To reheat, place in a skillet over medium heat just until warm.