Crispy Potatoes O’Brien with Peppers & Onions

I love dishes that feel like a hug and a party at the same time—enter Crispy Potatoes O’Brien with Peppers & Onions. I first made this on a drizzly Sunday when I wanted something comforting but not boring, and it instantly became my go-to side that steals the show. Want something crispy, colorful, and stupidly simple? You’re in the right place. Oh, and if you ever try pairing this with braised cabbage and smoked sausage, trust me—game changer: braised cabbage and smoked sausage recipe.

What you’ll get: a recipe that’s easy to follow, reliably crispy potatoes, sweet peppers, caramelized onions, and a few pro moves so your skillet never cheats you again. Ready?

Why You’ll Love This Recipe

• Crispy-on-the-outside, fluffy-on-the-inside potatoes every single time.
• Bright, sweet peppers and caramelized onions add color and flavor without fuss.
• Versatile: serve it for breakfast, brunch, dinner, or as a snack that makes friends jealous.
• Budget-friendly and pantry-based—no fancy shopping runs required.
• Fast: you’ll have a plate ready in about 30–40 minutes with minimal babysitting.

Ingredients You’ll Need

• 4 medium-sized potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, chopped
• 3 tablespoons vegetable oil or butter
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

How to Make (Step-by-Step)

Creating Crispy Potatoes O’Brien with Peppers & Onions is a breeze when you follow these simple steps:

STEP 1: Prepare the Potatoes

Start by peeling and dicing the potatoes into even cubes. Rinse them under cold water to remove excess starch, then pat them dry. Dry potatoes crisp up way better, so don’t skip this.

STEP 2: Prep the Peppers and Onions

Dice the bell peppers and chop the onion into small pieces for even cooking. Keep sizes uniform so nothing finishes sooner than the rest.

STEP 3: Heat the Oil

In a large skillet, heat the vegetable oil or butter over medium-high heat. Use a heavy skillet like cast iron if you want extra browning. I prefer butter for flavor and oil for higher heat—mix them if you can’t decide.

STEP 4: Cook the Potatoes

Add the diced potatoes to the skillet. Spread them out in a single layer and let them fry without stirring for about 5 minutes until they begin to brown. Patience here rewards you with crunch.

STEP 5: Add Seasonings

Sprinkle garlic powder, paprika, salt, and pepper over the potatoes, stirring to coat evenly. Taste as you go—seasoning early helps the flavors marry.

STEP 6: Introduce Peppers and Onions

Mix in the diced bell peppers and chopped onions. Stir occasionally to ensure even cooking. Lower the heat slightly if the peppers try to scorch.

STEP 7: Crisp Up

Allow everything to cook for an additional 15–20 minutes, stirring occasionally until the potatoes are tender and crispy. Press down gently with a spatula sometimes to get more surface contact.

STEP 8: Taste Test

Ensure the seasoning is to your liking, adjusting salt and pepper as needed. Need more kick? Add a pinch of cayenne or a squeeze of lemon.

STEP 9: Garnish and Serve

Remove from heat and optionally garnish with fresh parsley for an added touch of color and flavor. Serve hot and watch people fight over the last bite.

By following these steps, you’ll achieve perfectly crispy potatoes mixed with delicious peppers and onions that everyone will love!

Pro Tips for the Best Results

• Choose starchy potatoes like Russets for the best crisp vs. fluffy texture.
• Dry thoroughly: pat potatoes completely dry after rinsing. Moisture ruins crisping.
• Use a heavy skillet (cast iron or stainless); it holds heat better and gives a superior crust.
• Don’t overcrowd the pan; overcrowding steams the potatoes instead of crisping them.
• Let them sit: resist the urge to stir constantly—give the potatoes a chance to brown.
• Finish with acid: a little vinegar or lemon brightens the whole dish right before serving.
• Season at different stages: light salt at the start, adjust at the end for balance.
• Swap oil/butter ratio to control flavor and smoke point—FYI, butter adds flavor but burns sooner.

Fun Variations & Topping Ideas

Variations:

• Add diced smoked sausage or bacon for extra umami and richness.
• Swap peppers for poblano or jalapeño if you want heat.
• Stir in chopped fresh tomatoes in the last 5 minutes for a saucier finish.
• Make it cheesy: sprinkle grated cheddar or pepper jack in the skillet, cover until melted.

Toppings:

• Fried or poached eggs make this a stellar breakfast.
• Hot sauce or salsa adds zest and bright color.
• Herb butter or a dollop of sour cream for luxury vibes.
• Squeeze of lime and chopped cilantro for a fresher twist.

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. I never keep them longer than that because they disappear fast. Reheat in a skillet over medium heat with a splash of oil to restore crispiness. Microwaving will warm them but make them sad and soggy—avoid it unless you’re desperate.

Leftover ideas

• Toss into a breakfast burrito with eggs and cheese.
• Use as a pizza topping with a runny egg and fresh herbs.
• Mix into a grain bowl for a hearty lunch.
• Fold into an omelet for instant weekend brunch cred.

Frequently Asked Questions (FAQ)

What type of potatoes work best?

I use Russet potatoes for the crisp exterior and fluffy interior. Yukon Golds also work if you want a slightly creamier bite.

Can I make this vegan?

Yes. Use vegetable oil instead of butter and skip any dairy toppings. The flavors stay bold and satisfying.

Do I need to parboil the potatoes first?

You don’t need to. Rinsing and drying works fine if you give the potatoes enough time in the skillet to cook through. Parboiling helps if you’re in a hurry and want guaranteed tenderness.

How do I prevent the peppers from getting soggy?

Add peppers later in the cook and keep the heat moderate. Overcooking them makes them limp; we want tender-crisp.

Can I bake these instead of skillet-frying?

Yes. Toss in oil and spread on a baking sheet at 425°F (220°C) for about 35–40 minutes, flipping halfway. You lose a bit of skillet-seared charm, but you still win on ease.

Conclusion

This Crispy Potatoes O’Brien with Peppers & Onions recipe wins for flavor, ease, and versatility. You’ll get crunchy potatoes, sweet peppers, and caramelized onions all in a skillet with minimal drama. Try the variations and toppings to make it your own, and don’t forget to reheat in a skillet for the best texture. If you want a smoky bacon-onion spin to compare ideas, check out this tasty take on a similar skillet classic: Bacon and Onion Skillet Potatoes – Palatable Pastime.

Please leave a comment and a rating if you try it—tell me how you tweaked it or which topping made you swoon. Seriously, I read every comment and love swapping small hacks that make a big difference. IMO, this one belongs in your dinner rotation.