Description
Potatoes O’Brien is a classic skillet-cooked dish featuring crispy pan-fried potatoes with vibrant red and green bell peppers and onions, seasoned with garlic powder, smoked paprika, and thyme. This flavorful and colorful side dish is perfect for breakfast, brunch, or as a savory accompaniment to any meal.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes, peeled and diced into small cubes
Vegetables
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, finely chopped
Seasonings and Fats
- 3 tbsp olive oil or butter
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp dried thyme (optional)
- Salt and pepper, to taste
- Chopped fresh parsley (for garnish)
Instructions
- Prepare the Potatoes: Peel and dice the russet potatoes into small cubes to ensure they cook evenly and develop a crispy texture.
- Boil the Potatoes: Boil the diced potatoes in salted water for 5-7 minutes until they are slightly tender but not fully cooked. Drain well and pat dry to remove excess moisture, which helps achieve crispiness.
- Heat the Skillet: Warm the olive oil or butter in a large skillet over medium heat to prepare for frying the potatoes.
- Cook the Potatoes: Spread the potatoes in a single layer in the skillet and cook undisturbed for 5-7 minutes until the underside is golden and crispy. Flip the potatoes carefully and cook for another 5 minutes on the other side to get an even crisp.
- Add Peppers and Onions: Mix in the diced red and green bell peppers and finely chopped onion. Cook everything together for 5-7 minutes, stirring occasionally, until the vegetables soften and caramelize slightly, adding sweetness and depth of flavor.
- Season: Sprinkle garlic powder, smoked paprika, dried thyme, salt, and pepper evenly over the mixture. Stir well to combine all flavors thoroughly.
- Serve: Garnish the dish with freshly chopped parsley for a burst of color and fresh flavor. Serve the Potatoes O’Brien hot as a delicious side dish.
Notes
- Boiling the potatoes before frying ensures they cook through without burning the exterior.
- Patting the potatoes dry before frying is key to achieving crispiness.
- Smoked paprika and thyme are optional but add a smoky, herbal complexity to the dish.
- Use a large skillet to avoid overcrowding, which helps the potatoes crisp better.
- Can be served as a breakfast side, brunch item, or alongside grilled meats and eggs.
