This method uses a quick boil to ensure the potatoes are cooked through before they even hit the skillet. The pan is then used exclusively to create a delicious, savory crust.

Yields: 4-5 servings Prep Time: 10 minutes Cook Time: 20-25 minutes

Ingredients:

• 2 lbs Yukon Gold or red potatoes (about 4-5 medium potatoes)
• 1 medium yellow onion, diced
• 1 medium bell pepper (any color), diced
• 2 tablespoons high-smoke-point oil (like canola, vegetable, or avocado oil)
• 1 tablespoon unsalted butter
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Equipment:

• Large pot or Dutch oven
• Large skillet (cast iron or non-stick works best)
• Slotted spoon or spider strainer

Instructions:

1. Par-Cook the Potatoes (The Secret Step):

• Wash the potatoes well (peeling is optional for Yukon Gold or red potatoes). Cut them into uniform 3/4-inch cubes.
• Place the cubed potatoes in a large pot and cover with cold, salted water by about an inch.
• Bring the water to a boil and cook for 6-8 minutes, or until the potatoes are just barely tender when pierced with a fork. You are not trying to cook them through completely, just give them a head start.
• Crucial: Drain the potatoes very well using a colander or slotted spoon. Let them sit and steam dry for a few minutes, or gently pat them dry with a paper towel. Wet potatoes will steam, not fry.

2. Heat Your Skillet: Place a large skillet over medium-high heat and add the oil. Let the oil get hot until it shimmers.
3. The First Fry (Create the Crust):

• Carefully add your dry, par-cooked potatoes to the hot skillet in a single, even layer. Do not overcrowd the pan (use two pans if necessary).
• Let them cook for 4-5 minutes without moving them. This allows a golden-brown crust to develop on the bottom. Resist the temptation to stir!

4. The Second Fry (Add the Flavor):

• After the crust has formed, use a spatula to flip the potatoes.
• Add the butter, diced onion, and diced bell pepper to the skillet. Stir everything together.
• Continue to cook for another 5-7 minutes, stirring occasionally, until the onions and peppers are soft and the potatoes are crispy and golden on all sides.

5. Season and Serve:

• In the last minute of cooking, sprinkle the smoked paprika, garlic powder, onion powder, salt, and pepper over the potatoes. Stir continuously to coat everything evenly and toast the spices without burning them.
• Remove from the heat, garnish with fresh parsley, and serve immediately.

Why This Recipe Works

• Par-cooking guarantees the inside of the potato is perfectly tender, so you only need to focus on getting the outside crispy in the pan.
• Dry potatoes are essential. Moisture is the enemy of crispiness.
• Waiting to add the onions and peppers prevents them from releasing their water too early and steaming the potatoes. It also stops them from burning.

Seasoning at the end allows the spices to bloom in the hot pan without scorching, ensuring the best flavor.