Smoky Skillet Country Potatoes With Peppers and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings (as a hearty side)
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 2 lb Yukon Gold or red potatoes, cut into 3/4-inch cubes
• 1 large yellow onion, sliced
• 2 bell peppers (red and green), sliced
• 3 tbsp oil (vegetable, canola, or avocado)
• 1 tbsp unsalted butter (optional, for richness)
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme or oregano
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2–3 tbsp chopped fresh parsley or green onions (for garnish)

Do This

• 1. Place diced potatoes in a pot, cover with cold salted water, bring to a boil, then simmer 8–10 minutes until just tender; drain and let steam-dry 5–10 minutes.
• 2. In a small bowl, mix smoked paprika, sweet paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
• 3. Heat 2 tbsp oil in a large cast-iron or heavy skillet over medium-high; sauté onion and peppers 5–7 minutes until softened and lightly browned. Transfer to a bowl.
• 4. Add remaining 1 tbsp oil to the hot skillet. Add potatoes in a single layer; cook 5–7 minutes without stirring until deeply golden on one side.
• 5. Flip potatoes in sections; cook another 5–7 minutes until crispy and browned all over. Add butter, if using.
• 6. Return onions and peppers to the skillet, sprinkle on the spice mix, and toss 2–3 minutes until everything is coated and fragrant. Taste, adjust seasoning, garnish, and serve hot.

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Why You’ll Love This Recipe

• Big, bold, smoky flavor from plenty of smoked paprika and seared edges.
• Crispy outside, fluffy inside potatoes that feel like diner-style home fries at home.
• One-skillet recipe that pairs perfectly with eggs, bacon, sausage, or a simple green salad.
• Easy to customize with extra veggies, cheese, or protein to suit your crowd.

Grocery List

• Produce: Yukon Gold or red potatoes, yellow onion, red bell pepper, green bell pepper, fresh parsley or green onions (for garnish), optional jalapeño or poblano pepper.
• Dairy: Unsalted butter, optional shredded cheddar or pepper jack (if making cheesy variation).
• Pantry: Vegetable/canola/avocado oil, smoked paprika, sweet paprika, garlic powder, onion powder, dried thyme or oregano, kosher salt, black pepper, optional hot sauce, optional cooked bacon or smoked sausage.

Full Ingredients

For the Paprika-Smoked Country Potatoes

• 2 lb Yukon Gold or red potatoes, scrubbed and cut into 3/4-inch cubes (about 6–7 medium potatoes)
• 1 tbsp kosher salt (for the boiling water)
• 3 tbsp neutral oil (such as vegetable, canola, or avocado), divided
• 1 large yellow onion, halved and thinly sliced (about 2 cups)
• 2 bell peppers, cored and thinly sliced (1 red, 1 green for color and flavor)
• 1 tbsp unsalted butter (optional, for richness and browning)

Smoky Paprika Seasoning

• 2 tsp smoked paprika (Spanish-style, mild or hot as desired)
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme or oregano
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Optional Garnishes & Add-Ins

• 2–3 tbsp chopped fresh parsley or green onions
• 1/2 cup shredded cheddar or pepper jack cheese, added at the end and allowed to melt
• 4 slices cooked bacon or 4 oz cooked smoked sausage, chopped and stirred in at the end
• Hot sauce, to taste, for serving

Step-by-Step Instructions

Step 1: Prep and parboil the potatoes

Scrub the potatoes well and cut them into even 3/4-inch cubes. Try to keep the pieces similar in size so they cook at the same rate. Place the potatoes in a medium pot and cover with cold water by about 1 inch. Add 1 tablespoon of kosher salt to the water.

Set the pot over high heat and bring to a boil. Once boiling, reduce the heat to a gentle simmer and cook for 8–10 minutes, just until the potatoes are barely fork-tender. They should offer a little resistance in the very center; you do not want them fully soft yet or they will fall apart in the skillet.

Step 2: Drain and steam-dry for maximum crispiness

Drain the potatoes thoroughly in a colander. Shake the colander a few times to let excess water escape. Leave the potatoes in the colander for 5–10 minutes to steam-dry. This step is important: getting rid of surface moisture helps them brown and crisp instead of steaming in the pan.

If you like, you can gently spread the potatoes on a clean kitchen towel or baking sheet to cool and dry a bit faster. While they dry, move on to the seasoning and vegetables.

Step 3: Mix the smoky seasoning and prep the veggies

In a small bowl, combine the smoked paprika, sweet paprika, garlic powder, onion powder, dried thyme or oregano, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir well so the spices are evenly blended and there are no clumps. Set aside.

Halve and thinly slice the onion. Core and slice the bell peppers into strips about 1/4–1/2 inch wide. Keep them fairly uniform so they cook evenly.

Step 4: Sauté the onions and peppers

Heat a large cast-iron or other heavy skillet (10–12 inches wide) over medium-high heat for 1–2 minutes. Add 2 tablespoons of the oil and swirl to coat the bottom of the pan.

Add the sliced onion and bell peppers. Cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened, lightly browned in spots, and starting to pick up a bit of char on the edges. If they seem to brown too quickly, lower the heat to medium.

Transfer the cooked onions and peppers to a bowl and set aside. Do not wipe out the skillet; the browned bits left in the pan will add flavor to the potatoes.

Step 5: Crisp the potatoes in the skillet

Return the skillet to medium-high heat. Add the remaining 1 tablespoon of oil. When the oil is shimmering, add the parboiled potatoes in as close to a single layer as possible. If your skillet is small, work in two batches rather than crowding the pan.

Let the potatoes cook undisturbed for 5–7 minutes. Resist the urge to stir; this is when they develop that deep golden, crispy crust. After the first side is well browned, use a spatula to flip the potatoes in sections, turning them to expose uncooked sides to the pan.

Cook for another 5–7 minutes, stirring only occasionally, until the potatoes are richly browned and crisp on most sides. If using, add the 1 tablespoon of butter during the last few minutes of this step to melt and coat the potatoes for extra flavor and color.

If your skillet is oven-safe and you prefer, you can finish crisping the potatoes in a 425°F (220°C) oven for 10–15 minutes instead of on the stovetop, stirring once halfway through.

Step 6: Add bold smoky seasoning and vegetables

Once the potatoes are nicely browned, reduce the heat to medium. Sprinkle the prepared smoky paprika seasoning evenly over the potatoes. Toss well to coat the potatoes in the spices, letting them toast in the hot pan for about 1 minute. You should smell the smoked paprika blooming and becoming very fragrant.

Return the sautéed onions and peppers to the skillet. If you are adding cooked bacon or smoked sausage, add it now as well. Toss everything together and cook for another 2–3 minutes, letting the flavors meld and the vegetables reheat thoroughly.

Step 7: Taste, garnish, and serve

Taste a potato and adjust the seasoning with more salt and pepper if needed. Turn off the heat. Sprinkle the skillet generously with chopped fresh parsley or green onions for a bright, fresh finish. If you are using shredded cheese, scatter it over the top now and cover the skillet for 1–2 minutes off the heat so the cheese melts.

Serve the paprika-smoked country potatoes straight from the skillet for a rustic presentation. They are excellent alongside scrambled or fried eggs, sausages, bacon, or as a hearty bed for poached eggs. Add a dash of hot sauce at the table if you like extra heat.

Pro Tips

• Dry potatoes = crispy potatoes: Take the steam-drying step seriously. Even a few extra minutes in the colander makes a big difference in browning.
• Use a heavy skillet: Cast iron is ideal because it holds heat well and creates a beautiful crust on the potatoes.
• Do not overcrowd: If the potatoes are piled too high, they steam instead of sear. Cook in batches for best results.
• Bloom the spices: Adding the seasoning to the hot pan and toasting briefly wakes up the smoky flavor of the paprika and other spices.
• Control the heat: If the potatoes or veggies start to scorch, lower the heat slightly rather than constantly stirring, which can break the potatoes.

Variations

• Cheesy skillet potatoes: In the last 2 minutes of cooking, sprinkle 1/2–1 cup shredded cheddar or pepper jack over the potatoes. Cover the skillet and let the cheese melt before serving.
• Spicy ranch-style potatoes: Add 1 diced jalapeño or poblano pepper with the bell peppers, and finish the dish with a drizzle of ranch dressing or a spoonful of sour cream.
• Meaty breakfast hash: Stir in chopped cooked bacon, chorizo, or smoked sausage in Step 6, then top with fried or poached eggs right in the skillet.

Storage & Make-Ahead

Leftover potatoes can be cooled completely, then stored in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet with a splash of oil over medium-high heat for 5–8 minutes, stirring occasionally, until hot and re-crisped. You can also reheat on a baking sheet at 400°F (200°C) for about 10–12 minutes.

For make-ahead prep, you can parboil and steam-dry the potatoes up to 24 hours in advance. Store them covered in the refrigerator. When ready to cook, bring them slightly closer to room temperature while you sauté the onions and peppers, then proceed with crisping in the skillet and seasoning as directed.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without cheese or meat add-ins): about 350–380 calories, 14–16 g fat, 52–55 g carbohydrates, 5–6 g fiber, 6–7 g protein, and 650–750 mg sodium. Values will vary based on exact ingredients, oils used, and any optional additions like cheese or bacon.