Ingredients:

  • 4 large (approx. 1 kg) Russet Potatoes, peeled and diced into 3/4-inch (2 cm) cubes
  • 1 Tbsp (15 ml) Coarse Sea Salt (for boiling water)
  • 1 tsp (5 ml) Black Pepper, freshly ground
  • 1 tsp (5 ml) Garlic Powder
  • 1/2 tsp (2.5 ml) Smoked Paprika
  • 2 Tbsp (30 ml) Neutral High-Heat Oil (e.g., Rapeseed, Canola, or Grapeseed)
  • 2 Tbsp (30g) Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 1 medium Red or Green Bell Pepper, seeded and diced

Instructions:

  1. Dice the peeled potatoes into uniform 3/4-inch (2 cm) cubes. Place the diced potatoes into a large pot, cover with cold water, and add 1 Tbsp of coarse salt.
  2. Bring the water to a rolling boil. Boil for exactly 8–10 minutes. The potatoes should be slightly yielding when pierced with a fork, but not crumbling. They must hold their shape.
  3. Immediately drain the potatoes thoroughly in a colander. Allow them to sit and steam dry for 5 minutes to remove surface moisture, which is critical for a crisp finish.
  4. In a large skillet (cast iron recommended), heat 1 Tbsp of the neutral oil and 1 Tbsp of butter over medium-high heat until the butter melts and the foam subsides.
  5. Add the diced onion and bell pepper. Sauté until the onions are translucent and the peppers are slightly softened (about 4–6 minutes). Season lightly with salt and pepper.
  6. Use a slotted spoon to remove all the cooked vegetables from the pan and set them aside in a separate bowl. Leave the remaining fat in the pan.
  7. Add the remaining 1 Tbsp of oil and 1 Tbsp of butter to the hot skillet. Increase the heat to medium-high.
  8. Carefully add the par-cooked potatoes to the skillet in a single, even layer (work in batches if necessary to avoid overcrowding).
  9. Allow the potatoes to cook undisturbed for 5–7 minutes until a deep golden-brown crust forms on the bottom. Flip gently and cook for another 5 minutes on the second side until golden and crisp on all sides.
  10. Reduce the heat to medium-low. Sprinkle the potatoes evenly with garlic powder, smoked paprika, and black pepper. Gently toss to coat.
  11. Return the sautéed onions and peppers to the skillet. Toss briefly (about 1 minute) just until the vegetables are heated through. Taste for final seasoning and serve immediately while piping hot.