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1. 1

   Step 1

   • a.Prepare and Par-boil Potatoes
   • b.Peel the potatoes and cut them into uniform 3/4-inch cubes.
   • c.Place the cubed potatoes in a large pot and cover with cold water by at least one inch. Add 1 tablespoon of salt.
   • d.Bring to a rolling boil over high heat, then immediately reduce the heat to a simmer. Cook for 10-12 minutes until they are just fork-tender but still hold their shape.
   • e.Drain the potatoes thoroughly in a colander. Let them sit for 5-10 minutes to allow excess steam and moisture to evaporate. This step is crucial for crispy results.
2. 2

   Step 2

   • a.Sauté Onions and Peppers
   • b.While the potatoes are drying, heat the vegetable oil in a large 12-inch cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers.
   • c.Add the chopped onion and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until they soften and begin to brown at the edges.
   • d.Remove the onions and peppers from the skillet with a slotted spoon and set them aside on a plate.
3. 3

   Step 3

   • a.Fry the Potatoes
   • b.Add the dried, par-boiled potatoes to the hot skillet, ensuring they are in a single layer. Do not overcrowd the pan; work in batches if necessary.
   • c.Let the potatoes cook undisturbed for 4-5 minutes to develop a deep golden-brown crust on one side.
   • d.Flip the potatoes and continue to cook for another 10-12 minutes, turning them only every few minutes, until they are crispy and browned on all sides.
4. 4

   Step 4

   • a.Combine, Season, and Serve
   • b.Return the cooked onions and peppers to the skillet with the potatoes.
   • c.Sprinkle the paprika, garlic powder, 1 teaspoon of salt, and black pepper over everything.
   • d.Gently toss to combine and cook for one more minute to meld the flavors.
   • e.Remove from heat, garnish with fresh parsley, and serve immediately.

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