Crispy Breakfast Potatoes (Printable Version)
Golden potatoes cooked with onions, peppers, garlic, and spices for a crispy, tasty side.
# Ingredients Required:
→ Vegetables
01 -
680 grams Russet potatoes, peeled and cut into 1.25 cm cubes
02 -
1 medium yellow onion, chopped
03 -
1 medium green bell pepper, chopped
04 -
4 cloves garlic, crushed
→ Oils and Seasonings
05 -
45 milliliters olive oil
06 -
5 grams table salt
07 -
1 gram smoked paprika
08 -
1 gram ground black pepper
→ Garnish
09 -
Fresh cilantro, parsley, or sliced scallion (optional)
# Guide to Cooking:
01 -
Heat olive oil in a large cast-iron skillet over medium-high heat. Once hot, add cubed potatoes in a single layer. Reduce heat to medium, cover the skillet loosely with foil or an ajar lid, and cook for 10 minutes, flipping potatoes with a thin metal spatula halfway through after 5 minutes.
02 -
Incorporate chopped onion and green bell pepper into the skillet. Lower heat to medium-low, cover again loosely, and cook for 5 minutes, turning the vegetables halfway through.
03 -
Stir in crushed garlic, table salt, smoked paprika, and black pepper. Reduce heat to low and cook uncovered for 3 minutes, stirring occasionally to ensure even seasoning and browning.
04 -
Remove skillet from heat. Sprinkle chopped cilantro, parsley, or sliced scallion over the potatoes if desired. Serve immediately to preserve crispiness.
# Extra Suggestions:
01 -
For maximum crispiness, avoid overcrowding the skillet. Russet potatoes yield the best texture, but substitutes may be used.