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5
from 1 vote
Skillet Potatoes with Peppers
Amazing skillet potatoes sauteed with peppers and onions then steamed until tender. Serve up easy flavorful spuds every time.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
cast iron skillet, skillet potatoes
Servings:
6
servings
Author:
Jessica Gavin
Ingredients
1 ½
pounds
baby yukon gold potatoes
cut in half lengthwise
¼
cup
olive oil
divided
½
teaspoon
kosher salt
¼
teaspoon
garlic powder
¼
teaspoon
onion powder
¼
teaspoon
black pepper
1
cup
diced red onion
¾-inch dice
2
cups
diced bell pepper
¾-inch dice, red and green
2
garlic cloves
thinly sliced
1
teaspoon
chopped serrano pepper
optional
Instructions
In a medium-sized bowl combine 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 tablespoon olive oil, once hot add onions, saute until translucent, 3 minutes.
Add the bell pepper and saute until crisp-tender, 2 minutes.
Add garlic and serrano pepper, and saute until fragrant, 1 minute.
Add potatoes to the pan, stir to combine.
Cover and cook until potatoes are tender, about 10 to 12 minutes, 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.
Nutrition
Calories:
174
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
209
mg
|
Potassium:
612
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin C:
79
mg
|
Calcium:
45
mg
|
Iron:
4
mg