Wash and dice the 2 lb papas Yukon Gold cortadas en cubos de ¾ pulgada into ¾-inch cubes. No need to peel 2 lb papas Yukon Gold cortadas en cubos de ¾ pulgada — their thin skin crisps up beautifully. Pat them very dry with paper towels. Dry 2 lb papas Yukon Gold cortadas en cubos de ¾ pulgada are the #1 secret to a crispy result.

In a small Mixing Bowl, mix together the 1 tsp pimentón ahumado, 3 dientes de ajo picados, ½ tsp polvo de cebolla, ½ tsp orégano seco, 1 tsp kosher salt plus more, and ¼ tsp black pepper freshly ground. Set aside.

Heat the 3 tbsp aceite de oliva in a large Cast Iron Skillet or heavy-bottomed Skillet over medium-high heat until shimmering. Add the 2 lb papas Yukon Gold cortadas en cubos de ¾ pulgada in a single layer — don't overcrowd. If needed, cook in two batches.

Let the 2 lb papas Yukon Gold cortadas en cubos de ¾ pulgada cook undisturbed for 5–6 minutes until a deep golden crust forms on the bottom. Resist the urge to stir — this is how you build the crust.

Flip the 2 lb papas Yukon Gold cortadas en cubos de ¾ pulgada and cook for another 5 minutes, again without stirring, until the second side is golden and crispy.

Reduce heat to medium. Push the 2 lb papas Yukon Gold cortadas en cubos de ¾ pulgada to the edges of the pan and add the 1 tbsp unsalted butter to the center. Once melted, add the diced 1 cebolla amarilla picada (and 1 pimiento morrón picado (cualquier color) if using). Sauté for 3–4 minutes until softened.

Add the minced 3 dientes de ajo picados and the seasoning blend. Toss everything together and cook for 1–2 more minutes until the 3 dientes de ajo picados is fragrant and the spices are toasted.

Taste and adjust 1 tsp kosher salt plus more as needed. Transfer to a serving plate and garnish with fresh chopped 2 tbsp perejil fresco picado if desired. Serve immediately.