Start by peeling the potatoes if you prefer them skinless, then dice them into small cubes.

Soak the diced potatoes in cold water for about 15 minutes.

Drain the potatoes and pat them dry with a clean kitchen towel.

Heat the olive oil in a large skillet over medium-high heat.

Add the chopped onions to the skillet and sauté for about 2 minutes until they start becoming translucent.

Carefully add the dry potatoes to the skillet. Spread them out in a single layer.

Sprinkle with garlic powder, salt, and pepper. Let them cook without stirring for about 5-7 minutes until they begin to brown, then flip to cook the other side.

Continue to cook for another 10 minutes, stirring occasionally, until the potatoes are golden and crispy.