Description
Creamy, crispy potatoes o’brien dance with bell peppers and onions in this classic American skillet dish. Golden edges and rich flavors make this comforting side perfect for breakfast or dinner companions.
Ingredients
Scale
Main Ingredients:
- 1 medium Yukon gold potato, peeled and diced into 1/2-inch pieces
- 3/4 cup chopped red bell pepper (about 1/2 small bell pepper)
- 3/4 cup chopped green bell pepper (about 1/2 small bell pepper)
- 1/2 cup chopped onions (about 1/2 small onion)
Seasonings:
- 1/2 teaspoon Creole seasoning (or salt and black pepper)
- 1 clove garlic, minced
Fats:
- 1 tablespoon butter
Instructions
- Prepare a large pot of water and bring to a rolling boil. Add diced potatoes and cook for precisely 3 minutes until slightly tender but not soft.
- Drain potatoes completely and allow them to air dry while preparing the remaining ingredients.
- Select a 10-inch skillet and melt butter over medium heat until it starts to shimmer and foam slightly.
- Carefully distribute onions, bell peppers, and minced garlic across one side of the skillet, positioning parboiled potatoes on the opposite side.
- Dust the entire mixture with Creole seasoning, ensuring even coverage across vegetables and potatoes.
- Allow potatoes to develop a golden crust without stirring, approximately 3-4 minutes, creating a crispy exterior.
- Gently fold all ingredients together, promoting uniform cooking and additional caramelization.
- Continue cooking for an additional 2-3 minutes until potatoes reach a deep golden brown and vegetables are tender.
- Taste the mixture and adjust seasoning with salt, pepper, or additional Creole spice as desired.
- Transfer immediately to a serving dish while piping hot, ensuring maximum crispness and flavor.
Notes
- Parboil potatoes briefly to ensure a crispy exterior while maintaining a soft interior, preventing them from becoming mushy during sautéing.
- Choose starchy potatoes like Russet or Yukon Gold for the best texture and golden-brown crispiness when pan-frying.
- Add a pinch of smoked paprika or cayenne for extra depth of flavor if you want a spicier kick to the traditional Creole seasoning.
- Pat potatoes completely dry after boiling to guarantee maximum crispiness and prevent steaming instead of browning in the skillet.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 25 mg