Ingredients
- 2 pounds Yukon Gold potatoes diced
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 3 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Freshly chopped parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onions and bell peppers, sautéing until soft, about 5 minutes. Remove from the pan, cover, and set aside.
- Add the diced potatoes to the same skillet, season with salt, pepper, garlic powder, and onion powder; cook until golden and crispy, about 15 minutes, stirring occasionally. Add more oil during cooking if needed.
- Add the peppers and onions back to the pan and stir occasionally until well heated. Adjust seasoning once more and serve immediately with optional parsley as a garnish.
