Skillet Home Fries

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Except for the fact that I too had trouble crisping up the potatoes, this was a delicious and easy side dish.

The only things I did differently was that I changed a couple of ingredients to what I had on hand - green peppers instead of red/poblano and russets instead of red potatoes - and I used a two-stage cooking method.

I used a braiser to do the initial sweating of the aromatics and covered cooking of the potatoes. A little under 15 minutes on medium heat with occasional turning to prevent sticking got the potatoes just barely cooked.

I then transfered everything to a hot iron skillet and let the potatoes crisp up a little. I didn't let them go too long as I was willing to trade a lack of crispness for ensuring that they didn't dry out at all.

I'll definitely make this again.

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Good Recipe but it was a little tough for me to get the potatoes to crisp up in the iron skillet. when i make this next time i think i will blanch the potatoes in oil, let them cool, fry them crispy, then toss them with the onions and peppers in the iron skilled.