Equipment
Ingredients
Main
- 680 g potato, peeled
- 150 g red bell pepper, cored and seeded
- 30 ml vegetable oil
- 100 g white onion, thinly sliced
- salt
- black pepper, freshly ground
- 15 g unsalted butter
- 6 g parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 154 kcal
- Protein
- 2 g
- Carbohydrates
- 21 g
- Fat
- 7 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 344 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 5 mg
- Potassium
- 547 mg
- Calcium
- 19 mg
- Iron
- 0.8 mg
- Magnesium
- 29 mg
- Phosphorus
- 83 mg
- Zinc
- 0.4 mg
- Vitamin A
- 61 mcg
- Vitamin C
- 45 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.06 mg
- Niacin
- 1.5 mg
- Folate
- 37 mcg
- Water
- 132 g
Sources: USDA FoodData Central
Method
Peel the potatoes and cut them into 0.6cm (1/4 inch) cubes.
Place the cubed potatoes in a bowl of cold water to prevent oxidation.
Remove the core and seeds from the red pepper and cut into 0.6cm (1/4 inch) cubes.
Drain the potatoes and place them in a saucepan covered with salted water. Bring to a boil.
Simmer the potatoes for 1 minute.
Drain the potatoes thoroughly to ensure they crisp properly when fried.
Heat the vegetable oil in a large nonstick skillet over medium heat.
Add the potatoes to the skillet and cook for 5 minutes, stirring occasionally.
Add the red peppers, sliced onions, salt, and pepper to the skillet.
Cook for 4 minutes until the potatoes are tender and the exteriors are browned.
Remove any excess oil from the pan.
Add the butter and toss the vegetables to coat for 1 minute.
Garnish with chopped parsley and serve immediately.
Chef's Notes
- For crispier potatoes, ensure they are thoroughly dried after parboiling. Moisture is the enemy of crispiness when sautéing.
- Don't overcrowd the pan. Cook the potatoes in batches if necessary to allow them to brown and crisp instead of steaming.
- The blanching step (simmering for 1 minute) is crucial for ensuring the potatoes cook through evenly without becoming mushy during the sauté.
- Taste and adjust seasoning (salt and pepper) after adding the butter in the final step, as the butter can mellow flavors.
- Finely chopping the parsley ensures a more even distribution of its fresh flavor and color throughout the dish.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Texture may become slightly softer upon thawing.
Reheating: Reheat in a skillet over medium heat to maintain crispness.
Troubleshooting
Potatoes are mushy or breaking apart
Cause: Over-boiling during the parboiling stage
Fix: Increase the skillet heat slightly to crisp the outside, but handle gently to avoid further breaking.
Prevention: Limit the simmer time to exactly 1 minute and drain immediately.
Cultural Context
Sautéed potatoes and peppers, while a simple dish, embodies the spirit of rustic American home cooking. This preparation highlights fresh, readily available ingredients, often served as a comforting side dish during casual family meals or potlucks. It's a versatile dish that can be adapted with various herbs and spices depending on regional preferences.
