Preheat your oven to 425°F (220°C) for crispy potatoes.
Wash and peel the Yukon Gold potatoes. Cut them into 1-inch cubes.
In a mixing bowl, combine potatoes with sea salt, black pepper, paprika, and olive oil. Toss to coat.
Spread the seasoned potatoes in a single layer on a baking sheet.
Roast for 25-30 minutes, tossing halfway through for even cooking.
Check for doneness; potatoes should be golden brown. If needed, roast for an additional 5-10 minutes.
Remove from oven and garnish with parsley if desired. Serve hot.
