Pan-fried crispy potatoes with peppers

This simple recipe results in the most delicious potatoes! Soft and creamy on the inside, and golden and crispy on the outside.
Eat them any way you choose – on their own or alongside any other main dish.

Onions, bell pepper and garlic add great flavor to these skillet-fried potatoes. Seasoned with a pinch of cumin and smoked paprika they’re an excellent dinner, lunch or side dish.

What are the best potatoes to use for this recipe?

The best to use for this recipe are the types you’ll most commonly find in the grocery store – round white or yellow medium starch potatoes.
They are a great all-purpose, versatile potato that can be used in almost any dish, whether roasting, grilling, mashing or boiling.

crispy potatoes

How to make pan-fried crispy potatoes with peppers?

1. Start with potatoes : boil the potatoes in well salted water, until cooked thru [ you can do this the night before ].
I like to boil them whole and then flatten them in the pan with the back of the spoon or bottom of the glas.
Drain and set aside, uncovered, allowing the steam to get out.
2. In the meantime:
Heat the vegetable oil in a large skillet over medium heat.
Add the sliced onion and sauté until the onion is tender and translucent. Add the red bell pepper and garlic, and cook for 5 minutes longer, stirring from time to time.
3. Add the potatoes [ flatten if you use the whole potatoes ], ground and smoked paprika, cumin, cayenne pepper [ if using ] and season with freshly ground pepper and salt if needed.
Cook for about 5 – 10 minutes, occasionally turning, until the potatoes are golden brown and crispy.

What to serve the potatoes with?

As mentioned above, pan-roasted potatoes are a great addition to other dishes but also a tasty meal on their own.
Serve drizzled with lemon or lime juice, topped with cilantro, parsley, dill… Dip the potatoes in vegan aiöli, mayo, ketchup or any other sauce of your liking.

pan-fried crispy potatoes

Pan-fried crispy potatoes with peppers

Servings 4 servings
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Equipment

  • Cooking pot
  • skillet

Ingredients

  • 2 pounds medium size potatoes whole or cut into smaller pieces
  • 3 tbsp olive or vegetable oil
  • 1 bell pepper sliced
  • 1 onion quartered and thinly sliced
  • 2 cloves garlic chopped
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp sweet paprika powder
  • ½ tsp cayenne pepper optional
  • salt to taste
  • freshly ground pepper to taste
  • lime juice optional, to serve
  • fresh parsley or cilantro to serve

Instructions

  • Boil the potatoes in well salted water, until cooked thru [ you can do this the night before ]. 
    Drain and set aside, uncovered, letting the steam out.
  • In the meantime: 
    Heat the vegetable oil in a large skillet over medium heat. 
    Add the sliced onion and sauté until the onion is tender and translucent. Add the red bell pepper and garlic, and cook for 5 minutes longer, stirring from time to time. 
  • Add the potatoes [ flatten if you use the whole potatoes ], ground and smoked paprika, cumin, cayenne pepper [ if using ] and season with freshly ground pepper and salt if needed.
  • Cook for about 5 - 10 minutes, occasionally turning, until the potatoes are golden brown and crispy.

Notes

Nutritional value - ¼ pan-fried potatoes
277 kcal | Carbohydrates 45 g | Protein 5.5 g | Fat 7.2 g | Fiber 1 g
Course: Lunch, Main Course, Side Dish
Keyword: bell peppers, gluten free, potatoes, Quick & Easy

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
Hungry for more? Subscribe to the newsletter, follow me on Instagram and Pinterest!

Please follow and like us:
Pin Share

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Like
Close
Cooked with by Magdalena Wrona.
© Copyright 2020. All rights reserved.
Close