Put down the potato peeler. These go-with-anything spuds will be a crispy sensation once they hit the dinner table. What sets them apart from other crispy potatoes you might have encountered is the cooking process, which involves parboiling the potatoes before crisping them in a skillet. This allows for some of the starch to cook off, while also adding a big dose of flavor thanks to the salted water. Not to mention, it speeds up meal prep. Simply parboil a big batch of cut potatoes over the weekend and fry in batches during the week. If you’re wondering why we opted to use dried spices instead of the fresh stuff, it’s all about their impact. Using dried spices brings a more concentrated flavor that works wonders on these toasty little taters. Just make sure you follow the instructions and give the spices a spin in your hot skillet—it’ll really bring out their full flavor.