delicious fried potatoes made at home. Fried potatoes with onion, green pepper, and parsley that are chunky and tasty.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 4 red potatoes
- 3 tablespoons olive oil, divided
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 teaspoon salt
- ¾ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and cut into 1/2-inch cubes.
- Dotdash Meredith Food Studios
- Heat 1 tablespoon oil over medium-high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
- Dotdash Meredith Food Studios
- Pour remaining 2 tablespoons oil into the skillet over medium-high heat. Add potato cubes, salt, paprika, and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
- Dotdash Meredith Food Studios
- Stir in onion-green pepper mix and parsley. Cook for another minute. Serve hot.
- Dotdash Meredith Food Studios
Reviews
Excellent ,I will definitely try at home.
I made this different recipe because I never par boiled breakfast potatoes I followed instructionsBUT… Boiled potatoes in a large deep pan, drained cut as instructed, (used only one pan) dried pan added oil and butter so butter wouldn’t burn. butter, not in recipe, added some onion, onion not in recipe, to peppers sautéed as instructed. Added to crispy fluffy inside potato’s , added garlic powder not in recipe, topped with green onions also not in recipe, kids added grated sharp cheddar YUMMY! I now and forever par boil my potatoes. Thank you for a great potato idea!
I never boil them or cut them into little cubes. In South Jersey, where I’m from, we just slice them and fry them in a little bit of vegetable oil. We always add onions and sometimes green pepper. Now that I’m in the south, the square cubes are the norm, but I like sliced better.
I love these and I’m very picky about my breakfasts potatoes I don’t add the parsley and I don’t par boil but I do chop the potatoes small.
I make fried potatoes all of the time but I usually don’t boil them first. They come out perfectly fine without boiling but it does take a long time and they are less fluffy inside. These potatoes are more akin to home fries you would get at a breakfast restaurant. One thing for me was cooking time. I boiled for 15 min, fried for 10 but they were still slightly crunchy. I ended up having to add a lot more oil and frying for 20 min, then I put the lid on and steamed them for an additional 15 minutes. Super delicious but definitely wasn’t done with 10 minutes of frying, that seemed too good to be true. And of course, don’t be scared to season them up. Potatoes need salt, lots of it! Edit: I just realized I could have solved my own crunchy problem by slicing the potatoes in half lengthwise when boiling. I boiled the potatoes whole and the middles were slightly uncooked. A tip I learned from Chef John.
I made it for more people than the recipe called for it turned pretty good with adjusting the measurements I just need to use less pepper
Yummy! It was so easy too!
A big hit will make it on the regular going forward
An excellent recipe staple. I like to spice it up with 1-2 TBS go Gochujang, a red pepper saucy paste like ketchup in appearance right at the last minute or two of cooking. If doing that I advise using a non-stick skillet as the Gochujang has some sugar in it and may get stuck on the pan.
Of course, this is tasty. BUT if you really want it to taste fantastic use bacon fat instead of the healthy alternative of olive oil! I’m just sayin’!
Delicious. Skip the boiling step!! The night before bake some potatoes and then put them in the fridge. The cold baked potatoes slice up and fry beautifully and it’s sooo much easier than getting a pot out to boil potatoes and they don’t get watery.
These were a delicious side dish. I used fingerling potatoes and red pepper.
Fabulous
Used anaheim peppers and smoked paprika . Also real easy if you have left over baked potatoes.
Leftover baked or boiled potatoes that are cold when you begin to fry them will usually yield that golden crust….and save you some time. Have been making potatoes this way for years. some of us old school Dutch folks like them with a tiny amount of yellow mustard
I microwaved my potatoes first. The rest came together just so easy! I added to the sautéed onions & peppers some garlic salt & a 5-pepper blend, & it turned out very yummy. I’ve struggled to make fried potatoes….too mushy, not done or bland in flavor. This recipe & suggestion of precooking the taters first have unlocked my success! Hubby is very happy.
used butter golds as that’s what we had at home… red bell pepper and used the microwave method as others noted. delish. added some eggs and made breakfast tacos with it!
I made these last night with the crusted parmesan chops! They were amazing! Will definitely be making these again!
We tried this today. I misread the recipe and cut them before boiling. Ended up with mashed potatos. LOL tasted great anyway.
Loved this simple recipe added red and a 1/4 of a scotch bonnet pepper and garlic to give it a little kick.
This will be my go to for breakfast potatoes! Did like other suggested, diced and microwaved before pan cooking. I might consider adding some spike or 21 Salute seasoning next time.