Potatoes O’Brien
Crispy, golden potatoes mingled with sweet onions and colorful peppers make Potatoes O’Brien a true comfort food superstar. This classic diner side is buttery, savory, and easy enough for brunch or dinner—plus infinitely customizable. You’ll love its fluffy centers, crisp edges, and cozy flavor.
4
servings
Ingredients
Potatoes & Aromatics
- 2 tbsp (28 g) unsalted butter divided
- 2 tbsp (30 ml) olive oil divided (or avocado/neutral oil)
- 1 medium (1) yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves (2) garlic minced
- 1 tsp seasoned salt or use regular salt to taste
- 1/2 tsp (0.5 tsp) freshly ground black pepper
- 2 pounds (900 g) Yukon Gold or Russet potatoes cut into 1/2-inch cubes (about 4 medium)
- 1/2 cup (120 ml) chicken stock or vegetable stock
- 2 tbsp (8 g) fresh parsley chopped, for garnish
Equipment
- Large skillet (cast iron or heavy-bottomed preferred)
- Cutting board & knife
- Spatula
Instructions
- Sauté the onion and peppers: Heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Add diced onion, red pepper, and green pepper. Cook, stirring occasionally, about 8–10 minutes until soft and golden.
- Add garlic and spices: Stir in minced garlic, seasoned salt, and black pepper. Cook for 30 seconds, just until fragrant. Scoop mixture into a bowl and cover to keep warm.
- Brown the potatoes: Return skillet to medium-high and add remaining 1 tablespoon butter and 1 tablespoon oil. Add potato cubes in a single layer if possible. Fry, turning occasionally, until nicely browned and crisp, about 8–10 minutes.
- Steam till tender: Pour in chicken or vegetable stock, stir, and cover the skillet. Reduce heat to maintain a gentle simmer. Cook, stirring occasionally, for about 10 minutes, or until the potatoes are tender. Add another splash of stock if the skillet gets too dry.
- Bring it all together: Uncover and increase the heat if needed. Stir the onion-pepper mixture back into the potatoes and let cook a few minutes until heated through and slightly crisp.
- Garnish and serve: Sprinkle with fresh parsley and serve hot.
Notes
Make it your own: Add jalapeños for heat, bacon or sausage for richness (cook and crumble before the veggies), or swap in sweet potatoes. For vegan, use just oil and veggie stock. If using frozen potatoes, thaw and pat them dry first. Store cooled leftovers in the fridge for 3–4 days and re-crisp in a skillet before serving.
Nutrition
Calories: 210kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 475mg | Potassium: 737mg | Fiber: 4g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 45mg | Calcium: 22mg | Iron: 2mg