# What You'll Need:
→ Vegetables
01 - 4 medium russet potatoes, peeled and diced (approximately 4 cups)
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
→ Seasonings
06 - 1 ½ teaspoons kosher salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon smoked paprika (optional)
09 - ¼ teaspoon cayenne pepper (optional, for heat)
→ Cooking Fats
10 - 3 tablespoons vegetable oil or canola oil
11 - 1 tablespoon unsalted butter
# Method:
01 - Place the diced potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 5 to 6 minutes until just tender. Drain thoroughly and set aside.
02 - Heat the vegetable oil and butter in a large skillet or cast iron pan over medium-high heat until shimmering.
03 - Add the parboiled potatoes in a single layer and cook undisturbed for 4 to 5 minutes to develop a golden crust.
04 - Add the diced onions and bell peppers to the skillet and sauté for 8 to 10 minutes, stirring occasionally, until the vegetables soften and the potatoes achieve a crispy, browned exterior.
05 - Incorporate the minced garlic, kosher salt, black pepper, smoked paprika, and cayenne pepper if desired. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
06 - Taste and adjust seasoning as needed. Serve immediately while hot.
