Gluten-Free Potatoes O'Brien

Ingredients

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• 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp paprika Shop
• 1 clove garlic, minced (optional)

Instructions

1. 1 Begin by preparing the potatoes. Place the diced Yukon Gold potatoes in a large bowl and rinse them under cold water until the water runs clear to remove excess starch. Drain them thoroughly and pat them completely dry with paper towels; this is crucial for achieving a crispy texture.
2. 2 In a large, non-stick skillet or cast-iron pan, heat the extra virgin olive oil over medium-high heat until it shimmers. Add the dried diced potatoes to the hot oil in a single layer, ensuring not to overcrowd the pan. Cook for about 10-12 minutes, stirring occasionally, until the potatoes begin to turn golden brown and develop a slightly crispy exterior.
3. 3 Add the diced yellow onion and the diced red and green bell peppers to the skillet with the potatoes. Continue to cook, stirring frequently, for another 15-20 minutes. The vegetables should become tender and slightly softened, with the onions turning translucent and the peppers developing a sweet aroma.
4. 4 Season the mixture generously with salt, black pepper, and paprika. If using, stir in the minced garlic during the last 2 minutes of cooking, allowing its fragrance to infuse the dish without burning. Continue to cook until the potatoes are fork-tender and have achieved a beautiful golden-brown color all over.
5. 5 Taste the Potatoes O'Brien and adjust the salt and pepper as needed for your preference. Serve immediately as a delicious and satisfying side dish, enjoying the medley of textures and savory flavors.

Nutrition (per serving)

Tips & Notes

• Dry the rinsed potato cubes thoroughly on a towel, as step 1 says. Wet potatoes spatter in the hot oil and won't crisp.
• Leave the potatoes undisturbed for the first few minutes in step 2 so a golden crust forms before you start stirring.
• Adding the peppers and onion only after the potatoes have browned, as step 3 does, lets the potatoes crisp before the vegetables release moisture.

Common questions