Tex-Mex Style Skillet Potatoes

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Crispy diced potatoes cooked in a skillet with peppers and spices for a flavorful, satisfying dish with a lightly smoky finish.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15–20 minutes

Ingredients

• 3 medium potatoes, peeled and diced small

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 1/2 small onion, finely chopped

• 1/2 cup diced red bell pepper

• 1/2 tsp chili powder

• 1/2 tsp paprika

• Freshly ground black pepper

Instructions

1. Place the diced potatoes in a bowl of cold water for a few minutes, then drain and pat completely dry. The potatoes should be completely dry to the touch—any moisture will prevent them from crisping.

2. Heat the olive oil in a large skillet over medium heat.

3. Add the potatoes in an even layer and cook without stirring for 5–6 minutes, allowing them to begin browning.

4. Stir and continue cooking for another 5–7 minutes, turning occasionally, until the potatoes are golden and starting to crisp.

5. Add the butter to the pan and let it melt, tossing the potatoes to coat.

6. Add the onion and diced red pepper. Cook for another 5–7 minutes, stirring occasionally, until the vegetables are softened and everything is well browned.

7. Sprinkle in the chili powder, paprika, and black pepper. Stir well and cook for another 1–2 minutes to bring the flavors together.

8. Serve hot.

Cook’s Note:
Drying the potatoes well is essential for crisp edges. Let them sit undisturbed at the start to build color before stirring.

Looking for more recipes? Try our Bird in a Nest and Crispy Oven Chicken Tender