Crispy Golden Diced Potatoes (Printable View)

Golden diced potatoes cooked with onions and bell peppers for a crispy, savory breakfast side.

# What You'll Need:

→ Vegetables

01 - 4 medium russet potatoes, peeled and diced (approx. 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

# How To Make It:

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 to the skillet. Let cook undisturbed for 4 to 5 minutes to develop a golden crust.
04 - Stir in diced onions and bell peppers. Sauté for 8 to 10 minutes, stirring occasionally, until vegetables are tender and potatoes are crisp and browned on all sides.
05 - Incorporate minced garlic, 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 in under 30 minutes and taste like you've been cooking all morning.
  • No fancy equipment needed—just a skillet and the willingness to let potatoes do their thing without poking them constantly.
  • These work for breakfast, lunch, or even a side dish when you're serving people who show up hungry and unexpected.
02 -
  • Parboiling the potatoes first is non-negotiable; it guarantees they're tender inside while the outside gets crispy in the pan.
  • The garlic must go in at the very end, or it'll burn and turn acrid and ruin the whole dish.
  • Pat the potatoes dry after boiling if you really want maximum crispiness—every bit of moisture you remove is a bit more room for golden-brown edges.
03 -
  • The key to crispiness isn't fancy technique—it's starting with parboiled potatoes and then leaving them alone long enough to develop a crust before stirring.
  • Use a cast iron pan if you have one; it's forgiving, heats evenly, and somehow makes everything taste better.
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