Start by parboiling the potatoes. Place the diced potatoes in a saucepan and cover them with several inches of water. Add 1 tsp Kosher salt and bring to a vigorous boil. Cook for 8-10 minutes until the potatoes are just tender when pierced with a knife.

Drain the potatoes and let them sit for 5 minutes. Use a colander to strain the potatoes and allow them to steam dry for 5 minutes.

While the potatoes are drying, heat a cast iron skillet over medium-high heat. Add 3 Tbsp of extra virgin olive oil (or butter) to the hot skillet, then add the potatoes. Season with 1 tsp Kosher salt and cook the potatoes for 5 minutes without stirring.

Add the finely chopped onion to the skillet. Toss the potatoes and onion together and cook for an additional 5 minutes, leaving them undisturbed. Check the potatoes for crispiness. If they are not crispy yet, continue cooking for another 5 minutes.

Once the potatoes are crispy, season with 1 tsp garlic powder and ½ tsp paprika, then toss everything together. Serve hot with 2 tsp of chopped fresh herbs and lemon wedges, if desired.