Ingredients - 4 to 5 large, red or white skin potatoes, scrubbed clean, cut into 1 inch pieces, leaving the skins on (if you prefer, you can peel the potatoes)
- 1 large sweet onion, chopped
- 1 large red bell pepper, seeded and diced
- Vegetable oil or Canola oil, enough to coat skillet
- salt and fresh ground black pepper, to taste
- Lawry's Seasoning Salt, to taste, or favorite seasonings (optional)
DirectionsUsing a large heavy bottom skillet, coat bottom of pan with oil over medium-high heat. Once oil is hot, place potatoes, onions and peppers in skillet, season, cover and allow to cook for 10 to 12 minutes, until potatoes turns a nice golden brown, then flip. Continue cooking uncovered until potatoes are golden brown on all sides and tender, turning occasionally. Cooking times will vary and may take 20 - 25 minutes or longer. When ready, serve immediately, enjoy!
Tips- Try not to turn the potatoes too much, that will cause them to fall apart.
- If your potatoes are starting to burn, reduce heat.
- It is normal for the potatoes to stick to the pan. If you need, you can add a little more oil, but try not to add too much so the potatoes are not saturated. Cleaning the pan is pretty easy, especially if you are using non-stick.
- Substitute bacon grease for vegetable/canola oil - That's how my grandparents made their fried potatoes.
- Use leftover baked potatoes - Cut potatoes to 1 inch pieces and set aside. Cook the onion and red bell pepper for a few minutes first, then add the potatoes and cook until golden brown. Season to taste.
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