# What You'll Need:
→ Vegetables
01 - 4 medium russet potatoes, peeled and diced (about 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)
→ Cooking
10 - 3 tablespoons vegetable oil (or canola oil)
11 - 1 tablespoon unsalted butter
# Step-by-Step Guide:
01 - Place diced potatoes in a medium saucepan and cover with cold water. Bring to a boil, then simmer for 5 to 6 minutes until just fork-tender. Drain thoroughly and set aside.
02 - In a large skillet or cast iron pan, heat the vegetable oil and butter over medium-high heat until shimmering.
03 - Add the parboiled potatoes in a single layer. Cook undisturbed for 4 to 5 minutes to develop a golden crust.
04 - Stir in diced onions and bell peppers. Sauté for 8 to 10 minutes, stirring occasionally, until vegetables soften and potatoes become crisp and browned on all sides.
05 - Incorporate minced garlic, kosher salt, black pepper, smoked paprika, and cayenne pepper if using. Cook while stirring constantly for 1 to 2 minutes until fragrant.
06 - Taste and adjust seasoning as needed. Serve immediately while hot.
