Description
An easy, versatile recipe you’re sure to love.
Ingredients
Units
Scale
- 1 lb baby red and gold potatoes, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 medium bell pepper, diced
- 1/4 C water
- 1 tbsp salted butter
- 1 tbsp all-purpose flour
- 1 tsp vegetable oil
- 1 tsp seasoned salt, to taste
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cracked black pepper
Instructions
- In a large mixing bowl, toss the sliced potatoes with the seasoned salt, garlic powder, paprika, black pepper, and flour. Once all the potatoes are nicely coated, add the vegetable oil. Give everything a good stir again, making sure the oil is distributed.
- Place a large saute pan with a lid over medium-high heat (but without the lid, we don’t need that yet). Allow it to preheat for 2 minutes, then add in the butter.
- Once the butter has melted add the onion and bell pepper. Toss the coat in the butter, then spread out into a single layer and allow to cook undisturbed for 5 minutes.
- After 5 minutes pour in the potatoes. Fold everything together, ensuring the peppers and onions are evenly distributed throughout the potatoes. Spread them out in a single layer and let fry for 3 minutes, then flip them over, spread them out, and let fry for another 3 minutes.
- Pour in the water and cover with the lid. Reduce the heat to low and let cook until the water has evaporated/absorbed and the potatoes are tender, which should take about 10 minutes.
- Remove the lid and increase the heat to medium-high. Gently give the potatoes another flip, and spread them back into a single layer. Let them cook until deeply browned and crisped around the edges, turning every 3-4 minutes until you’re happy with them.
- Serve immediately. Dassit!
Notes
- This recipe can be adjusted in a ton of different ways! Check out the post above the recipe!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
