Crispy O’Brien Potatoes

© Katherine Stetson

Use a skillet big enough to give the potatoes lots of room to brown.  Recipe is easy to double… or triple.

For two servings:

  • 2 medium Russet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • ½ medium onion, chopped
  • ½ red or orange bell pepper, diced
  • 1 tablespoon chopped fresh flat leaf parsley
  • sea salt and freshly ground pepper, to taste

In a large non-stick skillet, heat butter and oils until hot.  Add potatoes and cook, stirring occasionally, until golden.  Add the onion and pepper and continue cooking until vegetables are tender and the potatoes nicely browned.  Season with salt, pepper and parsley and serve immediately.

 

Copyright © Katherine Stetson, all rights reserved.