Crispy Golden Potatoes (Printable version)

Golden crispy diced potatoes cooked with onions and bell peppers for a hearty, flavorful side.

# Ingredient List:

→ Vegetables

01 - 4 medium russet potatoes, peeled and diced (approximately 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 1/2 teaspoons kosher salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/2 teaspoon smoked paprika (optional)
09 - 1/4 teaspoon cayenne pepper (optional)

→ Cooking Fats

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

# How-To Steps:

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

# Expert Advice:

01 -
  • They crisp up golden and crunchy on the outside while staying tender inside, exactly like a diner does it.
  • You can have them ready in less than 40 minutes, which means breakfast doesn't feel like a production.
  • Bell peppers and onions add natural sweetness so you don't feel guilty eating them for breakfast.
02 -
  • Wet potatoes won't crisp—pat them dry after draining or they'll steam instead of fry.
  • Don't stir constantly in the beginning; the potatoes need undisturbed time to develop that golden crust.
  • Taste before serving because salt amounts vary depending on your preferences and the saltiness of the oil.
03 -
  • Cut potatoes into consistent sizes so they cook at the same rate and crisp evenly.
  • Keep your spatula or spoon metal rather than wooden—you'll get better browning and crust development.
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