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Potatoes O'Brien on a plate
Andre Lewis

Potatoes O'Brien

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs russet potatoes peeled and cut into 1/2-inch cubes
  • 2 tsp fine salt for cooking water
  • 2 tbsp neutral oil divided
  • 1 tbsp unsalted butter
  • 1 small red bell pepper cut into 1/2-inch pieces
  • 1 small green bell pepper cut into 1/2-inch pieces
  • 1 small yellow onion cut into 1/2-inch pieces
  • 3/4 tsp fine salt for seasoning
  • 1/2 tsp black pepper

Method
 

  1. Cover potatoes with cold water by 1 inch; add cooking salt. Gently simmer 4 to 5 minutes until outsides soften but centers remain slightly firm. Drain; steam-dry 3 minutes.
  2. Heat 1 tablespoon oil in a large 12-inch skillet over medium-high. Cook peppers and onion with half seasoning salt 7 to 8 minutes until edges soften; transfer to a bowl.
  3. Add remaining oil and butter. Spread potatoes fairly evenly; cook undisturbed 5 minutes until undersides brown.
  4. Turn in sections; cook 8 to 10 minutes more, occasionally turning, until browned on several sides and tender throughout. Lower heat if browning before centers soften.
  5. Return peppers and onion with remaining salt and pepper; toss 2 to 3 minutes until hot. Serve immediately.