Begin by peeling the potatoes. Next, cut them into uniform cubes about ½ inch in size. This ensures they cook evenly.

Once cut, soak the diced potatoes in cold water for about 30 minutes. This step helps remove excess starch. After soaking, drain them well and pat them dry with paper towels. This will give you that all-important crisp.

Transfer the dried potato cubes into a mixing bowl. Add sea salt, cracked black pepper, garlic powder, and smoked paprika. Toss the potatoes gently until they are evenly coated in the seasoning.

In a large skillet or frying pan, heat about ¼ inch of canola oil over medium-high heat. You'll know it’s ready when a potato cube sizzles upon contact. If you have a kitchen thermometer, the oil should reach around 350°F (175°C).

Carefully add the seasoned potato cubes to the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary. Cook for about 10-15 minutes, turning them occasionally. You want them to be golden-brown and crispy all around.

Using a slotted spoon, remove the cooked hash browns from the pan. Place them on a plate lined with paper towels to absorb excess oil. Serve hot and enjoy them with your favorite sides!