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)
Directions
Using 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.