Crispy Diced Potatoes Side (Print version)

Golden diced potatoes cooked with sautéed onions and peppers for a flavorful, hearty side.

# What You'll Need:

→ Vegetables

01 - 4 medium russet potatoes, peeled and diced (about 4 cups)
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced

→ Seasonings

06 - 1 ½ teaspoons kosher salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon smoked paprika (optional)
09 - ¼ teaspoon cayenne pepper (optional)

→ Cooking fats

10 - 3 tablespoons vegetable oil (or canola oil)
11 - 1 tablespoon unsalted butter

# How to Make It:

01 - Place diced potatoes in a medium saucepan and cover with cold water. Bring to a boil, then simmer for 5 to 6 minutes until just tender when pierced with a fork. Drain thoroughly and set aside.
02 - In a large skillet or cast iron pan, warm the vegetable oil and butter over medium-high heat until shimmering.
03 - Add the parboiled potatoes in a single layer and cook undisturbed for 4 to 5 minutes to develop a golden crust.
04 - Stir in diced onions and bell peppers. Cook for 8 to 10 minutes, stirring occasionally, until vegetables soften and potatoes turn crisp and evenly browned.
05 - Incorporate minced garlic, salt, black pepper, smoked paprika, and cayenne pepper if using. Cook for 1 to 2 minutes, stirring continuously until aromatic.
06 - Taste and adjust seasoning as necessary. Serve immediately while hot.

# Expert Tips:

01 -
  • They hit that perfect balance of creamy inside and shatteringly crisp outside, like you're eating at a diner but better.
  • The whole thing comes together in under an hour, making it ideal for weekend breakfast without the fuss.
  • You can make a big batch and they're just as good the next morning, reheated in a hot skillet.
02 -
  • Do not skip the parboil—I learned this the hard way, and no amount of cooking time will make raw potatoes crispy, only burned.
  • Pat your potatoes dry after boiling if you want them truly crispy; excess water turns to steam and steams them instead of frying them.
  • Cast iron is not required but preferred, because it holds heat so well that your potatoes will stay sizzling the whole time instead of cooling the pan down.
03 -
  • If your skillet isn't large enough to spread potatoes in a single layer, work in batches—overcrowding the pan steams them instead of crisping them.
  • Smoked paprika is the secret ingredient that makes these taste like they came from a proper diner; don't skip it if you want that authentic depth.
  • A cast iron skillet seasoned over time will naturally prevent sticking and enhance the crust; if using stainless steel, wait until potatoes develop a crust before stirring.
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