Ingredients

The following ingredients have 6 Servings
  • 1 ½ pounds baby yukon gold potatoes (cut in half lengthwise)
  • ¼ cup olive oil (divided)
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 cup diced red onion (¾-inch dice)
  • 2 cups diced bell pepper (¾-inch dice, red and green)
  • 2 garlic cloves (thinly sliced)
  • 1 teaspoon chopped serrano pepper (optional)

Instruction

  • In a medium-sized bowl combine potatoes with 2 tablespoons of olive oil, salt, garlic powder, onion powder, and black pepper.
  • Heat a large 12-inch cast-iron pan or skillet over medium heat. Add 2 tablespoon olive oil, once hot add onions, saute until translucent, 3 minutes.
  • Add the bell pepper and saute until crisp-tender, 2 minutes.
  • Add garlic and serrano pepper, and saute until fragrant, 1 minute.
  • Add potatoes to the pan, stir to combine.
  • Cover and cook until potatoes are tender, about 10 to 12 minutes, stirring halfway through cooking.
  • Remove the cover and increase the heat to medium-high heat.
  • Cook the potatoes to lightly brown the surface, stirring occasionally every few minutes, 5 to 7 minutes.
  • Season with more salt and pepper as desired.