Prep 20 mins
Cook 0 mins
This is kind of my own twist on cottag fries with red and green bell pepper, usually called "O'Brien Potatoes". I needed to make something like the O'Brien potatoes, but without the fancy shmancy pimentos, red bell peppers, etc. Some of us out here lack funds to go out and buy esoteric ingredients. Try this with the following warning: this recipe might be too hot/spicy for the non--pepper buff, so use the bell pepper if you can't take a tiny bit of heat. I added the twist of using the Mexican Pasilla or Poblano (green) chili pepper, which tastes basically like a bell pepper but it is a little hot, although not like a jalapeño. If you are adventurous, try this with the Poblano. It gives a nice spicy bite to the potatoes and onion, but without burning your mouth out.
- 1 cup minced onion
- 1⁄2 cup diced pasilla chiles or 1⁄2 cup bell pepper
- 1⁄4 cup oil (more if needed)
- 5 medium potatoes (peeled or skin on)
- 1 tablespoon garlic powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- Peel and cube potatoes.
- Place cubes in ice water to cover. Let sit in ice water about 10-15 minutes.
- Heat oil in skillet.
- While oil is heating, drain potatoes in a colander.
- Take paper towel, enough to dry off the potato pieces in colander. Flip pieces in colander and dry on other side too.
- When oil is hot put potato cubes into oil and fry until beginning to be golden on most of the sides.
- **Note: As potatoes fry can cover to increase heat –the secret to crispiness is leave them long enough on each side to form a little crust before turning them. The other secret will be frying the potatoes twice over. I find it helps to use tongs and a fork and individually flip the potato cubes so they all get browned more evenly, but that is up to you. I also flip them all with spatula from time to to time.
- When browned and slightly crisped remove from oil and drain on paper towel.
- While potatoes are cooling heat oil back up and combine and fry (optional) bell pepper and onion in high heat oil.
- Fry veggies until onion starts to turn brown around edges but not till turns dark. This step takes a little longer because of the moisture in vegetables.
- Lower heat temporarily while you thoroughly remove all fried vegetable pieces from hot oil when onion has begun to darken around the edges. Set aside on paper towel to drain.
- Add a little more oil and turn back up to hot.
- (Watch out and have lid ready to protect yourself in case of “spitting” oil from moisture in vegetables, lower heat a touch).
- To the hot oil add back the once-fried potatoes -- and fry again same way until the potatoes have formed a nice, brown crust on all sides.
- When potatoes are crispy enough, add back the once fried onion and bell pepper (I use pasilla pepper).
- Fry together until all are nice and brown but be careful not to burn them. Refrying affects the vegetables relatively quickly.
- Fry together until satisfied with how they look, then quickly remove from heat and drain all on paper towel.
- The potatoes and (optional) onion and bell pepper will by now be combined. Let them drain for a minute on paper towel.
- While all still hot, re-season potatoes and optional veggies with desired amount of salt and garlic powder (according to your taste whether you use garlic powder at the end, but it does make them good in my opinion) .
- You are ready to eat. I like to set the potatoes aside in warm place covered with paper towel and fry eggs to go over the top of the potatoes when served.
- When ready to serve, if potatoes have cooled off too much, gently reheat in microwave real quickly.