Ingredients:
- 4 red potatoes
- 3 tablespoons olive oil, divided
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 teaspoon salt
- 3/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh parsley, chopped
Instructions:
- Prepare the Potatoes:
- Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10-15 minutes.
- Drain the potatoes, let them cool, then cut them into 1/2-inch cubes.
- Cook the Vegetables:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chopped onion and green bell pepper. Cook, stirring often, until softened, about 5 minutes.
- Transfer the cooked vegetables to a plate and set aside.
- Fry the Potatoes:
- In the same skillet, add the remaining 2 tablespoons of olive oil over medium-high heat.
- Add the potato cubes, salt, paprika, and black pepper. Cook, stirring occasionally, until the potatoes are browned and crispy, about 10-15 minutes.
- Combine and Serve:
- Stir the cooked onion and bell pepper mixture back into the skillet with the potatoes. Add the chopped fresh parsley and cook for an additional minute.
- Serve hot and enjoy!
This simple yet flavorful dish is perfect as a side or a hearty breakfast option. The combination of crispy potatoes, sweet onions, and the slight crunch of bell peppers makes for a satisfying and comforting meal.
Would anyone here really eat fried potatoes and onions? Give this recipe a try and find out!
- My grandmother lived for summer afternoons just so she could make this. Just 3 ingredients for the most juicy, savory, and nostalgic bite you will have all season.
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