Ingredients:

  • 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
  • 2 quarts water
  • 1 tbsp Kosher salt
  • 1/2 tsp baking soda
  • 2 tbsp avocado or vegetable oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 small red bell pepper, finely diced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • Fresh parsley, chopped for garnish
  • Salt and freshly cracked black pepper to taste

Instructions:

  1. Bring water, salt, and baking soda to a boil in a large pot. Add potato cubes and simmer for 5–7 minutes until the exterior is softened but the center remains firm. Drain in a colander, let steam dry for 2 minutes, and shake vigorously to roughen the edges.
  2. Heat oil in a 12-inch cast iron skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 4–5 minutes until the bottom is deeply golden. Flip carefully to brown other sides.
  3. Lower heat to medium and add butter, diced onions, and bell peppers. Sauté for 5–6 minutes until vegetables are soft and potatoes are crispy. Stir in smoked paprika, garlic powder, salt, and pepper during the last minute of cooking. Garnish with parsley and serve.