Skillet Potatoes with Peppers
Amazing skillet potatoes sauteed with peppers and onions then steamed until tender. Serve up easy flavorful spuds every time.
Servings: 6 servings
Ingredients
- 1 ½ pounds baby Yukon gold potatoes cut in half lengthwise
- ¼ cup olive oil divided
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 cup diced red onion ¾-inch dice
- 2 cups diced bell pepper ¾-inch dice, red and green
- 2 sliced garlic cloves thinly sliced
- 1 teaspoon chopped serrano pepper optional
Instructions
- In a medium-sized bowl combine 1 ½ pounds baby Yukon gold potatoes with half of the ¼ cup olive oil, ½ teaspoon kosher salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon black pepper.
- Heat a large 12-inch cast-iron pan or skillet over medium heat. Add the other half of the olive oil, once hot add 1 cup diced red onion, and cook until translucent, 3 minutes. Add 2 cups diced bell pepper and cook until crisp-tender, 2 minutes.
- Add 2 sliced garlic cloves and 1 teaspoon chopped serrano pepper, and cook until fragrant, 1 minute.
- Add potatoes to the pan, and stir to combine. Cover and cook until potatoes are tender, about 10 to 12 minutes, stirring halfway through cooking.
- Remove the cover and increase the heat to medium-high heat. Cook the potatoes to lightly brown the surface, stirring occasionally every few minutes, 5 to 7 minutes.
- Season with more salt and pepper as desired.
Nutrition
Calories: 193kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 204mg | Potassium: 630mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1562IU | Vitamin C: 88mg | Calcium: 26mg | Iron: 1mg
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