Skillet Potatoes with Peppers

5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Jessica Gavin
Servings 6 servings
Print Review

Amazing skillet potatoes sauteed with peppers and onions then steamed until tender. Serve up easy flavorful spuds every time.

Course Side Dish
Cuisine American
Keyword cast iron skillet, skillet potatoes


  • 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


  1. In a medium-sized bowl combine potatoes with 2 tablespoons of olive oil, salt, garlic powder, onion powder, and black pepper.
  2. 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.
  3. Add the bell pepper and saute until crisp-tender, 2 minutes.
  4. Add garlic and serrano pepper, and saute until fragrant, 1 minute.
  5. Add potatoes to the pan, stir to combine.
  6. Cover and cook until potatoes are tender, about 10 to 12 minutes, stirring halfway through cooking.
  7. Remove the cover and increase the heat to medium-high heat.
  8. Cook the potatoes to lightly brown the surface, stirring occasionally every few minutes, 5 to 7 minutes.
  9. Season with more salt and pepper as desired.
Nutrition Facts
Skillet Potatoes with Peppers
Amount Per Serving
Calories 174 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 209mg9%
Potassium 612mg17%
Carbohydrates 20g7%
Fiber 4g16%
Sugar 3g3%
Protein 4g8%
Vitamin C 79mg96%
Calcium 45mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.