House Potatoes Recipe

Wash and chop

Scrub the red potatoes and cut them into 1/2- to 3/4-inch cubes (bite-size). Leave the skin on. Thinly slice the yellow onion into half-moons and core, seed, and cut the green bell pepper into 1/2-inch strips.

Par-cook potatoes

Place the cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/4 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook for 6–8 minutes until just tender but still holding shape. Drain well and let steam-dry for 2 minutes in the colander.

In a large bowl combine 2 tablespoons olive oil, 1 tablespoon unsalted butter (melted), minced garlic, paprika, dried oregano, ground black pepper, kosher salt, and red pepper flakes. Whisk or stir until blended.

Add the par-cooked, drained potatoes to the bowl and toss gently to coat. Add the sliced onion and green pepper and toss again so vegetables are evenly coated with the oil-and-spice mixture.

Preheat a cast-iron skillet or large grill pan over medium-high heat until hot. If using an outdoor grill, oil the grates and preheat to medium-high (≈400°F/200°C).

Add the coated potatoes, onions, and peppers to the hot skillet in a single layer (work in batches if needed). Let cook without stirring for 3–4 minutes to develop a golden crust. Use a spatula to turn pieces and cook another 6–8 minutes, stirring occasionally, until potatoes are browned on several sides and vegetables are tender and slightly charred. Total cook time on the skillet should be about 10–12 minutes. If using a grill, place vegetables in a heavy grill basket and cook, shaking occasionally, until browned and tender (10–12 minutes).

In the last 1–2 minutes of cooking, add an extra drizzle (about 1 tsp) of olive oil and the lemon juice, stirring to coat. Taste and adjust seasoning with additional salt and pepper if needed.

Remove potatoes and vegetables to a serving platter. Sprinkle chopped fresh parsley over the top and serve hot as a side dish.

Leftovers: Cool, refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat to restore crispness.