Crispy golden diced potatoes (Print Version)

Golden diced potatoes sautéed with onions and bell peppers for a crispy, flavorful side.

# Ingredient List:

→ Vegetables

01 - 4 medium russet potatoes, peeled and diced (about 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

# Cooking Directions:

01 - Place diced potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce heat and 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 the vegetable oil and butter over medium-high heat until shimmering.
03 - Add the parboiled potatoes in a single layer to the skillet. Cook undisturbed for 4 to 5 minutes to develop a golden crust on the bottom.
04 - Add diced onions and bell peppers to the skillet. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables soften and the potatoes turn crisp and evenly browned.
05 - Stir in minced garlic, kosher 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 Suggestions:

01 -
  • These potatoes achieve that diner quality crispiness at home without any fancy techniques
  • The combination of bell peppers and onions adds sweetness that balances the salty golden crust perfectly
02 -
  • Dry your potatoes thoroughly after boiling because excess moisture creates steam instead of that desirable crispy crust
  • Do not overcrowd the pan or the potatoes will steam instead of fry, so use a large skillet or cook in batches
03 -
  • Cast iron retains heat beautifully and creates the most even crust, but any heavy bottomed skillet will work as long as you avoid overcrowding
  • Leftovers reheat surprisingly well in a dry skillet over medium heat, though they rarely last long enough in my house to need reheating
Go Back