Liberty Potatoes Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Wash and scrub the russet potatoes. Pat dry.

Cut potatoes

Cut potatoes into 1/2-inch cubes (leave skin on for texture). Place cut potatoes in a large bowl and toss with 2 tbs olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

Roast potatoes

Spread potatoes in a single layer on a rimmed baking sheet (lined with parchment if desired). Roast for 25-30 minutes, turning once halfway through, until golden brown and tender when pierced with a fork.

Slice vegetables

While potatoes roast, core and seed the bell peppers and cut into 1/2-inch strips or small dice to yield about 1/2 cup each. Peel and thinly slice the onion (about 1 cup when sliced).

Sauté vegetables

Heat 1 tbs butter in a large skillet over medium-high heat. Add the sliced onion and a pinch of salt; sauté 4–5 minutes until softened. Add the diced red and green peppers and continue cooking 4–6 minutes until peppers are tender-crisp and onions are translucent and beginning to caramelize. Remove from heat and set aside. If using parsley, roughly chop and reserve for garnish.

Combine roasted potatoes and vegetables

When potatoes are roasted, transfer them to the skillet with the sautéed peppers and onions (or toss together in a bowl). Stir gently to combine and warm together over low heat for 1–2 minutes so flavors meld. Taste and adjust seasoning with additional salt and pepper if needed.

Add cheese and finish

Sprinkle the shredded sharp cheddar and optional Monterey Jack evenly over the potato-pepper mixture. Cover the skillet (or baking sheet) and let sit 2–3 minutes off heat to allow cheese to melt. For a browned top, place under a preheated broiler for 1–2 minutes, watching closely so cheese doesn’t burn.

Season & serve

Finish with a dusting of smoked paprika and a drizzle of hot sauce if using. Garnish with chopped parsley. Serve hot as a side or topped with eggs or protein of choice.