POTATOES O’BRIEN

POTATOES O’BRIEN
Ingredients

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 1 small red pepper, diced
• 1 small green pepper, diced
• 1 tablespoon minced garlic
• 2 lbs. Yukon Gold potatoes, cut into ½-inch cubes
• 3 tablespoons water or chicken broth.
• Kosher salt to taste
• Freshly ground black pepper to taste

Instructions

Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and peppers and cook until soft. Reduce the heat to low, add the garlic and cook for 1 minute, stirring constantly.Place the vegetables on a plate and cover to keep warm.
Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the potato cubes and fry until golden brown, stirring several times. Add water or chicken broth and quickly cover with aluminum foil or a lid. Cook until the potatoes are tender, stirring several times to prevent them from browning too much.Return the cooked vegetables to the pan, stir and heat through. Season with kosher salt and freshly ground black pepper.

Notes

Although you can dice and fry any potato, my preferred type of potato for this recipe is Yukon Golds. My second choice would be Russet potatoes, followed by red potatoes.
For best results, cut the potatoes into 1/2-inch cubes so they cook through before they get too brown.Use vegetable or olive oil, but I find potatoes brown better in vegetable oil.
Any color of pepper will work for this recipe. Cut them into small cubes and do not overcook them.
These potatoes are simply seasoned with kosher salt and fresh black pepper, but they are also delicious with fresh herbs such as parsley, rosemary, thyme, Cajun seasoning, ground cayenne pepper, seasoned salt, or smoked paprika.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To regain the crispy consistency, heat it again in a pan.Because of the peppers, I recommend not freezing this dish. They would become too soft and mushy.

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