# 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 Fats
10 - 3 tablespoons vegetable oil (or canola oil)
11 - 1 tablespoon unsalted butter
# Directions:
01 - Place diced potatoes in a medium saucepan and cover with cold water. Bring to a boil, then simmer for 5–6 minutes until just fork-tender. Drain well and set aside.
02 - In a large skillet (preferably cast iron), heat the oil and butter over medium-high heat until shimmering.
03 - Add the parboiled potatoes in a single layer. Let them cook undisturbed for 4–5 minutes to develop a golden crust.
04 - Stir in onions and bell peppers. Sauté for 8–10 minutes, stirring occasionally, until vegetables are softened and potatoes are crisp and browned on all sides.
05 - Add garlic, salt, pepper, paprika, and cayenne (if using). Cook for 1–2 minutes, stirring constantly, until fragrant. Taste and adjust seasoning as needed. Serve hot.
