Ingredients:

  • 2 lbs Yukon Gold or Russet potatoes, scrubbed and cubed into 1/2-inch pieces
  • 1 tsp baking soda
  • 1 tbsp kosher salt
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 1 small red bell pepper, finely diced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp freshly cracked black pepper
  • Fine sea salt to taste
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water. Add kosher salt and baking soda. Bring to a boil, then reduce to a simmer for 5–7 minutes until edges are softened but centers are firm.
  2. Drain potatoes in a colander and let sit for 2 minutes to allow steam to escape. The surface should look slightly fuzzy.
  3. Heat 1 tablespoon of oil in a skillet over medium heat. Sauté diced onions and bell peppers until softened (about 4 minutes). Remove vegetables from the skillet and set aside.
  4. Wipe the skillet clean. Add the remaining oil and butter over medium-high heat. Once the butter foam subsides, add potatoes in a single layer. Do not move for 5–6 minutes.
  5. Flip potatoes in sections and continue frying for another 8–10 minutes, tossing occasionally, until all sides are crisp and golden brown.
  6. Add the sautéed onions and peppers back to the skillet. Sprinkle with smoked paprika, garlic powder, onion powder, and black pepper. Toss for 2 minutes to bloom spices.
  7. Garnish with fresh parsley and serve immediately while hot.