• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds new red potatoes, cut into 3/4-inch pieces

  2. 2 tablespoons olive oil, divided

  3. 1 Vidalia onion, thinly sliced

  4. 1 red bell pepper , sliced

  5. Kosher salt and freshly ground black pepper

  6. 1 teaspoon smoked paprika

  7. 1 teaspoon Neely's BBQ seasoning

  8. 2 tablespoons roughly chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. In a saucepan over low heat, add the potatoes and cover with cold water by 2 inches. Simmer until the potatoes are tender, about 6 minutes. Drain the potatoes in a colander and reserve.

  2. While the potatoes are cooking, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of the olive oil . Add the onion and peppers and saute until lightly browned, about 5 minutes. Season with salt and pepper, to taste. Remove the vegetables to a bowl and reserve.

  3. Into the same skillet, add the remaining 1 tablespoon of olive oil and the potatoes in a single layer. Let cook for 4 to 5 minutes so they form a slight crust . Turn the potatoes and continue to cook for 3 to 4 more minutes. Add the paprika and seasoning and continue to stir until the potatoes are cooked and crisp . Stir in the onion and bell pepper mixture. Season again with salt. Remove to a serving dish and garnish with parsley.


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