Equipment
Ingredients
Main
- 680 g potato, peeled
- 150 g red bell pepper, cored and seeded
- 30 ml vegetable oil
- 100 g white onion, thinly sliced
- salt
- black pepper, freshly ground
- 15 g unsalted butter
- 6 g parsley, finely chopped
Nutrition (per serving)
Method
Peel the potatoes and cut them into 0.6cm (1/4 inch) cubes.
Place the cubed potatoes in a bowl of cold water to prevent oxidation.
Remove the core and seeds from the red pepper and cut into 0.6cm (1/4 inch) cubes.
Drain the potatoes and place them in a saucepan covered with salted water. Bring to a boil.
Simmer the potatoes for 1 minute.
Drain the potatoes thoroughly to ensure they crisp properly when fried.
Heat the vegetable oil in a large nonstick skillet over medium heat.
Add the potatoes to the skillet and cook for 5 minutes, stirring occasionally.
Add the red peppers, sliced onions, salt, and pepper to the skillet.
Cook for 4 minutes until the potatoes are tender and the exteriors are browned.
Remove any excess oil from the pan.
Add the butter and toss the vegetables to coat for 1 minute.
Garnish with chopped parsley and serve immediately.
Chef's Notes
- For crispier potatoes, ensure they are thoroughly dried after parboiling. Moisture is the enemy of crispiness when sautéing.
- Don't overcrowd the pan. Cook the potatoes in batches if necessary to allow them to brown and crisp instead of steaming.
- The blanching step (simmering for 1 minute) is crucial for ensuring the potatoes cook through evenly without becoming mushy during the sauté.
- Taste and adjust seasoning (salt and pepper) after adding the butter in the final step, as the butter can mellow flavors.
- Finely chopping the parsley ensures a more even distribution of its fresh flavor and color throughout the dish.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Texture may become slightly softer upon thawing.
Reheating: Reheat in a skillet over medium heat to maintain crispness.
