Ingredients
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2 pounds red new potatoes, unpeeled and cut into 1-in. pieces (about 6 1/2 cups)
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4 cups water
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2 tablespoons + 1/4 tsp. kosher salt, divided
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2 tablespoons canola oil
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon dried thyme
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1/2 teaspoon chili powder
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2 tablespoons chopped fresh flat-leaf parsley
Directions
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Place potatoes, water, and 2 tablespoons of the salt in a large high-sided skillet. Bring to a boil over high; boil 5 minutes. Drain; spread potatoes in a single layer on baking sheet lined with paper towels. Let stand 10 minutes.
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Heat oil in a large nonstick skillet over medium-high until shimmering. Arrange potatoes in a single layer in skillet; cook, turning each potato piece occasionally, until potatoes are browned all over, 12 to 15 minutes. During final 2 minutes of cook time, stir in garlic powder, onion powder, thyme, and chili powder.
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Remove skillet from heat; stir in parsley and remaining 1/4 teaspoon salt.
Caitlin Bensel