Ingredients

The following ingredients have 4 Servings
  • 1 pound potatoes ((red potatoes, white potatoes or yukon gold)
  • 3-4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4- 1/2 teaspoon smoked or sweet paprika
  • 1/4 cup sweet onion (diced)
  • 1/4 cup green pepper (seeded and diced)
  • 2 scallions (white and green parts, chopped)

Instruction

  • Place the potatoes in a large saucepan and cover with water. Bring to a boil over high heat and cook for 10-15 minutes or until tender. You can tell when the potatoes are done by sticking a sharp knife into the center of the spud - if the knife pulls out easily, they're done.
  • Drain the water from the potatoes and set them aside to cool.
  • Meanwhile, heat 2 teaspoons of olive oil in a large 12" nonstick skillet over medium high heat. Add the onion, green pepper and scallions and cook for 2-3 minutes or until crisp tender and fragrant. Transfer the veggies to a small bowl and set aside.
  • When the potatoes are cool enough to handle, use a sharp paring knife and peel away the skins (doesn't have to be perfect - and if you don't mind the skin, you can leave it on).
  • Dice the potatoes into 1/2" pieces and spread out on your cutting board for more of the heat to evaporate. You want them to be as dry as possible for frying and evaporation will help with that.
  • Add 2 tablespoons of oil to the skillet and heat over high heat. When the oil and pan are hot, add the potatoes and gently spread them out in the pan so they're not crowded and in a single layer. Sprinkle with salt and pepper. Cook for 3-5 minutes WITHOUT TOUCHING OR STIRRING.
  • Shake the pan and if you're handy with it, you can gently toss the potatoes. If you're not as comfortable with tossing them, use a spatula to gently flip them and cook for another 3-5 minutes. The potatoes will start to take on some color.
  • Cook the potatoes for an additional 15-20 minutes, shaking and flipping until they're a dark golden brown and crispy on most sides. If the potatoes need additional oil to crisp, drizzle it in 1 teaspoon at a time before adding more.
  • Add the sauteed vegetables and paprika and toss to combine evenly. When the veggies are heated through, serve the potatoes.