Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 1 green bell pepper, finely diced (approx. 150g)
  • 1 red bell pepper, finely diced (approx. 150g)
  • 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes (approx. 900g)
  • 1 teaspoon salt (5g), or to taste
  • ½ teaspoon black pepper (2.5g), or to taste
  • Optional: ¼ teaspoon garlic powder (1.25g)
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Dice the onion, green bell pepper, and red bell pepper. Dice the potatoes into even ½-inch cubes. Consistency is key for even cooking!
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and sauté until softened and slightly translucent, about 5-7 minutes.
  3. Add the diced potatoes to the skillet. Stir well to combine with the onions and peppers.
  4. Season with salt, pepper, and optional garlic powder. Cook, stirring occasionally, until the potatoes are tender and golden brown, about 10-15 minutes. Ensure the potatoes are cooked through by testing with a fork.
  5. Garnish with fresh parsley (if using) and serve hot.