Ingredients
Wet
- 2 Tbsp Olive Oil (divided)
- 1 Tbsp Vegan Butter (for extra richness and flavor)
Dry
- 1 tsp Smoked Paprika
- 0.75 tsp Garlic Powder
- 0.5 tsp Onion Powder
- 0.5 tsp Dried Thyme
- 1 tsp Sea Salt (or to taste)
- 0.5 tsp Black Pepper (freshly ground)
Other
- 4 medium Russet Potatoes (scrubbed, peeled if desired, and cut into 1/2-inch cubes)
- 1 medium Yellow Onion (finely diced)
- 0.5 medium Red Bell Pepper (diced)
- 0.5 medium Green Bell Pepper (diced)
- 2 Tbsp Fresh Parsley (finely chopped, for garnish)
Method
- 1. Place diced potatoes into a medium pot, cover with cold salted water by 1 inch, and bring to a boil. Simmer for 4 to 5 minutes until just barely fork-tender. Drain thoroughly and spread onto a clean kitchen towel to steam-dry completely.
- 2. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 3 to 4 minutes until vegetables are softened and slightly browned at the edges. Transfer to a small plate.
- 3. In the same skillet, add the remaining 1 tablespoon of olive oil and the vegan butter over medium-high heat until sizzling.
- 4. Add the parboiled potatoes in a single, even layer. Press down gently with a wide spatula. Cook undisturbed for 6 to 8 minutes until a deep golden-brown crust forms on the bottom.
- 5. Flip the potatoes in sections. Sprinkle evenly with smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
- 6. Return the cooked onions and peppers to the skillet with the potatoes. Continue cooking for another 6 to 8 minutes, tossing occasionally, until all sides of the potatoes are crisp and golden.
- 7. Remove from heat, adjust salt and black pepper to taste, and garnish with freshly chopped parsley before serving immediately.
Chef's notes
For maximum crispiness, make sure the potatoes are completely dry before hitting the hot skillet. Avoid overcrowding the pan—cook in two batches if your skillet is under 12 inches.