These fried potatoes and onions start with parboiled red potatoes, then finish in a skillet with green pepper, paprika and parsley. Cook the onion and pepper separately at first so the potato cubes have room to brown.
Recipe Details
- Parboil potatoes: about 15 minutes
- Sauté onion and pepper: about 5 minutes
- Brown potatoes: about 10 minutes, then combine for 1 minute
Ingredients
- 4 red potatoes
- 3 tablespoons olive oil, divided
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 teaspoon salt
- ¾ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh parsley
How to Make Fried Potatoes and Onions
Parboil and cube the potatoes
Bring a large pot of salted water to a boil. Add the potatoes and cook for about 15 minutes, until tender but still firm. Drain, cool enough to handle and cut into ½-inch cubes.
Soften the onion and pepper
Heat 1 tablespoon oil in a skillet over medium-high heat. Cook the onion and green pepper for about 5 minutes, stirring frequently, until softened. Transfer to a plate.
Brown the potatoes
Add the remaining 2 tablespoons oil to the skillet. Add the potatoes, salt, paprika and black pepper. Cook for about 10 minutes, stirring occasionally, until browned. Give the cubes time against the pan between turns.
Combine and serve
Return the onion and pepper to the skillet and stir in the parsley. Cook for another minute and serve hot.
Tips and Common Mistakes
- Stop boiling while the potatoes are still firm enough to cut into cubes.
- Let the drained potatoes dry before frying.
- Stir occasionally rather than constantly to allow browning.
Storage and Make-Ahead Tips
Refrigerate leftovers promptly in a covered container. Reheat in a skillet until hot throughout to help restore browned edges.
Frequently Asked Questions
Why boil the potatoes first?
Parboiling softens the centers before skillet browning, so the outside does not have to cook for as long.
Why are they not browning?
Excess water, a crowded pan or frequent stirring can prevent good contact with the hot skillet.