Ingredients
- 1 tablespoon butter
- 4 russet potatoes, scrubbed and cubed
- 3 yellow onions, diced
- 2 green bell peppers, diced
- 1 cup extra-virgin olive oil
- 3 tablespoons salt, or to taste
- 1 tablespoon ground black pepper
What Makes This Recipe Unique
These potatoes are full of bold flavors and just the right amount of heat to wake up your taste buds. They are crispy on the outside and tender on the inside, making them a perfect side for any morning meal. Plus, they come together quickly, so you can enjoy a spicy start without much fuss.
Quick Kitchen Tips
- Use a heavy skillet to get the potatoes nice and crispy.
- Make sure the potatoes are cut into even pieces for uniform cooking.
- Stir occasionally but don’t overmix to maintain a crispy texture.
- Make sure the potatoes are cut into even pieces for uniform cooking.
- Stir occasionally but don’t overmix to maintain a crispy texture.
Directions
Gently heat your oven to 400°F (200°C). While it’s warming up, spread some butter on a rimmed baking sheet and pop it in the oven so it gets nice and hot. In a large bowl, toss together the potatoes, onions, and bell peppers with a bit of oil, salt, paprika, and black pepper until everything is evenly coated. Carefully pour the mixture onto the hot baking sheet, spreading it out in a single layer. Bake for about 50 to 70 minutes, or until the potatoes turn golden and the veggies are tender. Give everything a stir halfway through cooking to help it brown evenly. Once it’s all cooked through and smells amazing, take it out and enjoy!
Serving Guide
Serve alongside eggs cooked your favorite way, such as scrambled or fried. They also pair well with avocado slices or a dollop of sour cream to balance the spice. For a heartier meal, add some grilled sausage or bacon.
How To Preserve This Dish
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to regain crispiness instead of microwaving, which can make them soggy.
