Ingredients:

  • 2 lbs Yukon Gold potatoes, cut into 3/4-inch cubes
  • 1 tbsp White vinegar
  • 1/2 tsp Baking soda
  • 1 tsp Kosher salt
  • 2 tbsp Avocado oil
  • 1 tbsp Unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 small red bell pepper, finely diced
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Cracked black pepper
  • 1/4 tsp Cayenne pepper
  • Fresh parsley, chopped for garnish

Instructions:

  1. Place cubed potatoes in a pot with cold water, vinegar, baking soda, and salt. Bring to a boil, then simmer for 5–7 minutes until the edges are tender but the centers remain firm. Drain in a colander and shake vigorously to create a starchy surface layer.
  2. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the potatoes in a single layer. Let them sit undisturbed for 4-5 minutes until a deep golden-brown crust forms.
  3. Push the potatoes to the edges of the skillet. Add the diced onions and peppers to the center. Sauté for about 3 minutes until softened, then toss together with the potatoes.
  4. Lower the heat to medium. Add the butter and the dry spice blend (paprika, garlic powder, onion powder, black pepper, and cayenne). Toss constantly for 2 minutes until the spices are toasted and the potatoes are evenly coated. Garnish with fresh parsley and serve.