Perky Potatoes O'Brien
Here is how to make Perky Potatoes O'Brien. These potatoes are pan-fried to a golden crunchiness and then mixed together with sauteed green, yellow, and red bell peppers and onion. This is a gorgeous dish that is also hearty, and it will serve as a great accompaniment to almost any meal!
Here is how to make Perky Potatoes O'Brien. These potatoes are pan-fried to a golden crunchiness and then mixed together with sauteed green, yellow, and red bell peppers and onion. This is a gorgeous dish that is also hearty, and it will serve as a great accompaniment to almost any meal!
- 1 teaspoon salt
- 1 medium onion chopped
- 1 tablespoon butter (for saut?ing peppers and onions)
- 1 tablespoon extra virgin olive oil (for saut?ing peppers and onions)
- 1/3 green bell pepper chopped
- 1/3 yellow bell pepper chopped
- 1/3 red bell pepper chopped
- 2 tablespoons butter ( for frying potatoes)
- 1 tablespoon extra virgin olive oil (for frying potatoes)
- 3 medium to large potatoes peeled and diced (i used russet potatoes. i stated in the video
- Carbohydrate 5.58464474833333 g
- Cholesterol 22.87734375 mg
- Fat 15.5361660158333 g
- Fiber 1.3813193880226 g
- Protein 0.895638145833333 g
- Saturated Fat 6.43739993616667 g
- Serving Size 1 1 Serving (82g)
- Sodium 64.1891356666667 mg
- Sugar 4.20332536031073 g
- Trans Fat 0.848505246333334 g
- Calories 160 calories
Step-by-step
- In a medium skillet, melt 1 tablespoon butter, and add 1 tablespoon extra virgin olive oil.
- Add 1/3 chopped green pepper, 1/3 chopped yellow pepper, 1/3 chopped red pepper, and 1 medium chopped onion.
- Saute until vegetables are translucent and beginning to brown?about 5 minutes, or so.
- Cover skillet to hold in heat, and set aside while you fry your potatoes.
- In a large, deep skillet, melt 2 tablespoons butter, and add 1 tablespoon extra virgin olive oil.
- Turn heat to high, and add 3 medium to large diced potatoes.
- Add 1 teaspoon salt.
- Stir potatoes to coat with butter and oil mixture.
- Reduce heat, cover with a lid, and cook until done?about 15 to 20 minutes.
- Lift lid, and stir occasionally, so that potatoes brown on all sides.
- Taste for salt and test for doneness with a fork.
- When the potatoes are brown and crisp, yet tender inside, they are done.
- Add the sauteed peppers and onions to the skillet of potatoes, and toss lightly.
- Pour your Potatoes O'Brien into a serving bowl, and serve immediately!
Plain home fries rely solely on starch and fat, whereas Potatoes O'Brien incorporate a colorful dice of bell peppers and onions that introduce natural sugars and moisture to the pan. Managing two distinct cooking zones simultaneously prevents the vegetables from steaming the potatoes before they can develop a crust. Successful execution depends entirely on sequencing the prep work correctly so that both components finish cooking at the exact same moment.
- Dice russet potatoes uniformly into half-inch cubes to ensure they soften internally during the 15 to 20 minute covered frying window without burning on the exterior.
- Combine butter and extra virgin olive oil for both the pepper and potato pans; the butter delivers rich flavor while the oil raises the smoke point to prevent scorching.
- Cover the skillet during the initial potato fry to trap steam, then remove the lid for the final minutes to encourage the Maillard reaction.
- Sauté the green, yellow, and red bell peppers with the onions for approximately five minutes until translucent, then cover the pan off the heat to retain residual warmth until the potatoes are crisp.
Tossing the warm vegetables into the skillet just before serving preserves their distinct bite without cooling down the dish. Proper heat control during the final browning stage yields a superior contrast between the crunchy exterior and fluffy interior.
