Crispy golden diced potatoes (Printable)

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

# What You Need:

→ 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

# Directions:

01 - Place diced potatoes in a medium saucepan and cover with cold water. Bring to a boil, then 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 unsalted butter over medium-high heat until shimmering.
03 - Add the parboiled potatoes in a single layer. Cook undisturbed for 4 to 5 minutes to develop a golden crust.
04 - Stir in the diced onions and bell peppers. Continue cooking 8 to 10 minutes, stirring occasionally, until vegetables are softened and potatoes are crisp and evenly browned.
05 - Incorporate 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 -
  • They come out with genuine crunch on the outside and tender inside, the kind of texture you can't fake by just throwing everything in a pan.
  • This works for feeding a crowd at breakfast or as an easy weeknight side that doesn't require fussing or special skills.
  • The whole dish comes together in under 45 minutes, which feels almost impossible when you taste how deeply browned and flavorful they become.
02 -
  • Skipping the parboil step will leave you with raw centers and burnt edges—those few minutes of boiling are non-negotiable for the texture you're after.
  • The moment you add your vegetables is the moment the potatoes stop browning, so let them get their color first before you crowd the pan with onions and peppers.
  • Patting the drained potatoes dry makes a real difference in how much crust you can develop; any excess water turns to steam and prevents browning.
03 -
  • Resist the urge to flip constantly—the longer potatoes sit undisturbed in hot oil, the better the brown crust develops, and you can always cook them longer but you can't reverse burnt.
  • If your pan feels crowded after adding vegetables, remove some potatoes to a serving dish and finish cooking in batches rather than steaming everything by overcrowding; patience pays off more than speed here.
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