Ingredients

The following ingredients have 4 Servings
  • 2 pounds Russet potatoes
  • 5 tbsp unsalted butter ((divided))
  • 1¼ cups diced yellow onion
  • 1 green bell pepper ((diced))
  • 1 red bell pepper ((diced))
  • 1½ tbsp tomato paste
  • 1 tsp ground paprika
  • ½ tsp ground chili powder
  • ½ tsp salt ((add more according to your liking))
  • black pepper ((to taste))

Instruction

  • Peel, wash, and dry the potatoes. Cut them into ½-inch cubes then place them in a large microwave-safe bowl. Microwave on high for 5 minutes, carefully stir the potatoes, and microwave for another 2 minutes or until slightly undercooked.
  • Preheat a skillet then melt 2 tbsp of butter over medium-high heat. Cook the onion, diced bell peppers with a small pinch of salt and black pepper for 3 minutes.
  • Add tomato paste, ground paprika, and cumin into a skillet. Cook and keep stirring for about 1-2 minutes.
  • Melt 3 tbsp of butter then add diced potatoes, salt, and black pepper into the pan. Stir then spread the potatoes into an even layer. Press down gently with a spatula to the bottom of the pan to let them brown on the bottom. Repeat this process several more times for 7 minutes or until the potatoes are crisp-tender and browned.
  • Adjust the seasoning with salt and black pepper if needed.