Crispy breakfast potatoes (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 tablespoons olive oil, divided
02 - 1 cup yellow onion, diced
03 - 1/2 cup red bell pepper, diced
04 - 1/2 cup green bell pepper, diced
05 - 1/2 teaspoon baking soda
06 - 2 pounds Yukon Gold potatoes, skin on, diced into 1/2" pieces
07 - 2 tablespoons unsalted butter

→ Seasonings

08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon paprika
11 - 1 teaspoon Italian seasoning
12 - 1 teaspoon garlic powder
13 - 1/4 teaspoon red pepper flakes
14 - 1/4 cup green onions, sliced thin

# Instructions:

01 - Heat 2 tablespoons olive oil in a heavy 12-inch skillet over medium-high heat until it's shimmering. Toss in the diced onions and peppers, and cook them until they're soft and starting to brown around the edges, about 7-8 minutes. Once done, move them to a bowl and set aside.
02 - While the veggies are cooking, bring a large pot of water to a boil. Stir in the baking soda (this helps create crispy edges!), then add your diced potatoes. Cook them just until you can pierce them with a fork but they're still firm, about 6-7 minutes.
03 - Drain the potatoes well in a colander, then return them to the empty, dry pot over medium heat. Stir them gently for about 2 minutes to evaporate any remaining moisture - this is key for getting them crispy!
04 - Heat the remaining tablespoon of olive oil and the butter in your 12-inch skillet over medium-high heat until the butter is foamy. Arrange the potatoes in a single layer, making sure each piece touches the hot surface. Let them cook without stirring until golden brown on the bottom, about 4-5 minutes.
05 - Carefully flip the potatoes with a thin spatula, spread them out again, and let them cook until browned on another side. Repeat this process 3-4 more times, letting them cook for 4-5 minutes between each turn, until they're crispy and golden all over - about 12-15 minutes total.
06 - Take the skillet off the heat and add back the onion and pepper mixture. Sprinkle in all the seasonings - salt, pepper, paprika, Italian seasoning, garlic powder, and red pepper flakes. Gently stir everything together until the potatoes are evenly coated. Top with sliced green onions and serve piping hot.

# Notes:

01 - The baking soda trick helps create extra-crispy exteriors on the potatoes while keeping the insides fluffy.
02 - Yukon Gold potatoes are ideal for this recipe because they hold their shape well while still getting creamy inside.
03 - Don't skip the drying step - removing excess moisture is essential for achieving that perfect crispy texture.

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