Ingredients:

  • 2 lbs Yukon Gold or Russet potatoes, cut into 1/2-inch cubes
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 1 tsp Kosher salt
  • 1 medium yellow onion, diced into 1/2-inch pieces
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp cracked black pepper
  • 1 pinch cayenne pepper

Instructions:

  1. Heat 2 tbsp avocado oil in your 12 inch skillet over medium high heat. Wait until the oil is shimmering and almost dancing. This prevents the potatoes from absorbing the oil and becoming greasy.
  2. Add the 2 lbs of cubed potatoes in a single, even layer. Resist every urge to stir them. Let them sear for 4–5 minutes until the bottoms are pale golden.
  3. Reduce the heat to medium. Place 1 tbsp of butter right in the center of the pan and cover immediately with your lid.
  4. Steam the potatoes for 5–7 minutes. They should look translucent and feel tender when poked with a fork.
  5. Remove the lid and crank the heat back up to medium high. This allows the excess moisture to evaporate.
  6. Toss in the diced yellow onion, red bell pepper, green bell pepper, and minced garlic.
  7. Sprinkle the Kosher salt, smoked paprika, black pepper, and cayenne over the top.
  8. Continue to fry for another 5–8 minutes, flipping occasionally. Cook until the vegetables are caramelized and the potatoes have reached a deep mahogany crispness.
  9. Give it one final taste. Add a tiny pinch more salt if the flavors don't pop yet.
  10. Serve immediately.