Potatoes O'Brien

Ingredients

• 2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 3 tbsp unsalted butter
• 2 tbsp vegetable oil
• 1 medium yellow onion, cut into 1/2-inch dice
• 1 small green bell pepper, cut into 1/2-inch dice
• 1 small red bell pepper, cut into 1/2-inch dice
• 1 jar (4 oz) diced pimientos, drained
• 1 1/4 tsp kosher salt
• 3/4 tsp coarsely ground black pepper
• 2 tbsp chopped fresh parsley

Before you cook

• Peel the potatoes and cut them into half-inch dice.
• Soak the diced potatoes in cold water for 10 minutes, then drain and dry them well on a towel.
• Dice the onion and both bell peppers.
• Drain the pimientos in a sieve.
• Chop the parsley.

Steps

1. Heat the oil in a 12-inch skillet over medium-high heat until shimmering.
2. Add the dried potatoes in an even layer and season with the salt and pepper.
3. Cook undisturbed for 7 minutes, until the undersides are golden.
4. Turn the potatoes with a spatula and cook 6 minutes more, turning once again, until they are tender inside and browned on several faces.
5. Move the potatoes to a plate.
6. Melt the butter in the same skillet over medium heat.
7. Add the onion and both bell peppers and cook 6 minutes, stirring, until the peppers are limp and the onion edges are browned.
8. Return the potatoes to the pan and add the drained pimientos.
9. Toss everything together and cook 3 minutes, until heated through and the pimientos have lost their raw wetness.
10. Taste for salt, scatter the parsley over the top and serve.