A delightful twist on a classic potato dish, perfect for any occasion.
Boil the potatoes in a large pot of salted water until tender when pierced with a fork.
Cut the potatoes into even-sized pieces to ensure they cook evenly.
Drain the potatoes and let them cool slightly before cutting them into bite-sized chunks.
Allowing the potatoes to cool slightly makes them easier to handle and prevents them from breaking apart.
Heat the olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the potatoes to achieve a crispy texture.
Add the potato chunks to the skillet and cook, stirring occasionally, until golden and crispy.
Avoid overcrowding the skillet to allow the potatoes to crisp up properly.
Sprinkle the chili powder, garlic powder, and black pepper over the potatoes, stirring to coat evenly.
Adjust the seasoning to taste, adding more or less spice as desired.
Transfer the crispy potatoes to a serving plate and top with shredded cheddar cheese, sour cream, salsa, and chopped green onions.
Serve immediately to enjoy the cheese melted over the hot potatoes.
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