Potatoes O’Brien
Made with crispy cubed potato, caramelized onions, soft bell peppers, and seasoned with garlic, Potatoes O'Brien are buttery, flavorful, and incredibly easy to make.
Servings: 8
Ingredients
- 1 tablespoon extra virgin olive oil used twice*
- 1 tablespoon unsalted butter used twice*
- 1 large yellow onion finely chopped
- 1 small red bell pepper seeded, ribs removed, and finely diced
- 1 small green bell pepper seeded, ribs removed, and finely diced
- 1 tablespoon extra virgin olive oil used twice*
- 1 tablespoon unsalted butter used twice*
- 2 pounds Yukon Gold Potatoes diced into ½ inch cubes
- 1 teaspoon kosher salt plus more as needed
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ¼ cup water
Instructions
- In a large skillet or sauté pan, heat 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter over medium-high heat. Once the butter has melted, add in the diced onion and peppers and sauté over medium heat, for 5-7 minutes, stirring occasionally, until just beginning to caramelize. Remove peppers and onions from the skillet to a clean plate.
- To the same skillet, add 1 tablespoon extra virgin olive oil1 tablespoon unsalted butter let the butter melt. Once the butter has melted, add the potatoes along with 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon pepper, and ¼ cup water.
- Toss to evenly coat the potatoes in the oil and butter and then cover the pan with a lid. Lower heat to medium and cook until the potatoes are tender about 10-12 minutes, stirring several times to keep the potatoes from over-browning.
- Once the potatoes are fork tender, remove the lid and raise the heat to high. Cook for 1-2 minutes, allowing the liquid to evaporate and the potatoes to become crispy.
- Add the onion and pepper mixture back to the skillet, toss to coat and cook for 1 minute to warm through.
- Turn off the heat, taste and adjust seasonings if needed.
Video
Notes
Potatoes: While you can use peeled russet potatoes or red potatoes, gold or white potatoes, like Yukon Gold are best, as they are buttery and creamy.
Storage: Store leftover cooled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat the potatoes in a dry skillet, to retain their crispy texture and warm through.
Nutrition
Calories: 157kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 304mg | Potassium: 545mg | Fiber: 3g | Sugar: 2g | Vitamin A: 416IU | Vitamin C: 43mg | Calcium: 21mg | Iron: 1mg
