How To Make Skillet Potatoes with Peppers
Tender and flavorful, these skillet potatoes come together in one pan and are loaded with the goodness of bell peppers and spices.
- 1½lbsbaby yukon gold potatoes,cut in half lengthwise
- ¼cupolive oil,divided
- ½tspkosher salt
- ¼tspgarlic powder
- ¼tsponion powder
- ¼tspblack pepper
- 1cupred onion,¾-inch dice
- 2cupsred and green bell pepper,¾-inch dice
- 2garlic cloves,thinly sliced
- 1tspserrano pepper,chopped, optional
In a medium-sized bowl, combine the potatoes with 2 tablespoons of olive oil, salt, garlic powder, onion powder, and black pepper.
Heat a large 12-inch cast-iron pan or skillet over medium heat. Add 2 tablespoons of olive oil, then once hot, add onions. Saute for 3 minutes until translucent.
Add the bell pepper and saute for 2 minutes until crisp-tender. Add garlic and serrano pepper, and saute for 1 minute until fragrant.
Add potatoes to the pan, stir to combine. Cover and cook for about 10 to 12 minutes until potatoes are tender, 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.
- Calories: 190.16kcal
- Fat: 9.23g
- Saturated Fat: 1.32g
- Monounsaturated Fat: 6.58g
- Polyunsaturated Fat: 1.04g
- Carbohydrates: 25.21g
- Fiber: 3.88g
- Sugar: 3.24g
- Protein: 3.13g
- Sodium: 166.70mg
- Calcium: 27.77mg
- Potassium: 612.63mg
- Iron: 1.20mg
- Vitamin A: 9.14µg
- Vitamin C: 64.75mg
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