2 pounds Yukon Gold potatoes
3 tablespoons oil
1 tablespoon coarse salt
1 teaspoon freshly ground pepper
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons fresh parsley, checked and chopped (optional)
Peel or scrub potatoes according to your minhag. Slice into rounds, ¼” thick. In a pot of salted water, boil potatoes for 10 minutes. Do not cook them longer. Drain and allow them to dry a bit.
Add oil, salt and spices to the potatoes and toss to coat. Add parsley and toss once more.
Heat your grill pan over medium-high heat until a drop of water sprinkled on it sizzles and disappears. Lower flame to medium and spread the potatoes in the pan. Cook 5 minutes or until black “grill marks” appear on the potatoes. Using a large turner, flip potatoes and continue cooking until well browned.