Potatoes O'Brien
Potatoes O'Brien: 3 russet potatoes diced into 1/2-inch cubes, simmered 8 to 10 minutes, then pan-fried in hot oil with onion and green and red bell pepper until crisp and golden, about 20 minutes. Serves 4 in 45 minutes.
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Ingredients
- 3 large russet potatoes washed and diced into 1/2-inch cubes
- water salted, a large pot of it, for simmering the potatoes
- 2 tablespoons vegetable oil
- 1/2 large green bell pepper seeded and diced
- 1/2 large red bell pepper seeded and diced
- 1/4 cup onion white or yellow, diced
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1/4 teaspoon garlic powder optional; onion powder, or both, to taste
- 1 to 2 pinches paprika regular or smoked; optional, to taste
- parsley optional, for garnish
Instructions
- Put the diced potatoes in a large pot of salted water. Bring to a boil, then reduce the heat to medium-low, cover and simmer for 8 to 10 minutes. The potatoes should be slightly tender but not falling apart.
- Drain the potatoes, rinse them in cold water and set them aside.
- Heat the vegetable oil in a large skillet or frying pan over medium-high heat. When the oil begins to shimmer and is just starting to smoke, add the onion and sauté for a couple of minutes.
- Add the diced red and green bell peppers and cook for 2 more minutes.
- Add the potatoes and stir to mix. Season with the salt and pepper (and the garlic powder, onion powder and paprika, if using). Fry until crisped and golden brown, about 20 minutes, stirring or flipping occasionally.
- Serve immediately, garnished with parsley if you like.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 289kcalCarbohydrates: 51.9gProtein: 6.2gFat: 7.2gSodium: 164mgFiber: 6.9gSugar: 4.1g