Crispy golden diced potatoes (Printer-friendly)

Golden diced potatoes cooked with sweet onions and vibrant bell peppers for a hearty side.

# What You'll Need:

→ Vegetables

01 - 4 medium russet potatoes, peeled and diced (about 4 cups)
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced

→ Seasonings

06 - 1 ½ teaspoons kosher salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon smoked paprika (optional)
09 - ¼ teaspoon cayenne pepper (optional)

→ Cooking Fats

10 - 3 tablespoons vegetable oil (or canola oil)
11 - 1 tablespoon unsalted butter

# Directions:

01 - Place diced potatoes in a medium saucepan and cover with cold water. Bring to a boil, then simmer for 5–6 minutes until just fork-tender. Drain thoroughly and set aside.
02 - In a large skillet or cast iron pan, heat the vegetable oil and butter over medium-high heat until shimmering.
03 - Add the parboiled potatoes in a single layer. Cook undisturbed for 4–5 minutes until a golden crust forms on the bottom.
04 - Add diced onions and bell peppers to the skillet. Sauté for 8–10 minutes, stirring occasionally, until vegetables are softened and potatoes are crisp and browned evenly.
05 - Stir in minced garlic, kosher salt, black pepper, smoked paprika, and cayenne pepper if using. Cook for 1–2 minutes, stirring constantly, until fragrant.
06 - Taste and adjust seasoning as needed. Serve immediately while hot.

# Expert advice:

01 -
  • They're crispy on the outside, tender inside, with zero fussiness.
  • One skillet and about forty minutes turn humble potatoes into breakfast gold.
  • They pair with literally anything—eggs, pancakes, or even leftover meat from last night.
02 -
  • Parboiling isn't optional; it keeps potatoes tender inside while the exterior crisps, and you'll know it the moment you taste the difference.
  • Pat your potatoes dry after draining—moisture is the enemy of crispiness, and I learned that the hard way more than once.
03 -
  • Don't crowd the pan with too much oil; you want them to sear, not steam, so if your skillet is small, work in batches and keep the first batch warm.
  • The smoked paprika is the sleeper secret that makes people think you've done something fancy, even though you're just being thoughtful about your spices.
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