Ingredients
1½lbsbaby yukon gold potatoes,cut in half lengthwise
¼cupolive oil,divided
½tspkosher salt
¼tspgarlic powder
¼tsponion powder
¼tspblack pepper
1cupred onion,¾-inch dice
2cupsred and green bell pepper,¾-inch dice
2garlic cloves,thinly sliced
1tspserrano pepper,chopped, optional
Preparation
In a medium-sized bowl, combine the potatoes with 2 tablespoons of olive oil, salt, garlic powder, onion powder, and black pepper.
Heat a large 12-inch cast-iron pan or skillet over medium heat. Add 2 tablespoons of olive oil, then once hot, add onions. Saute for 3 minutes until translucent.
Add the bell pepper and saute for 2 minutes until crisp-tender. Add garlic and serrano pepper, and saute for 1 minute until fragrant.
Add potatoes to the pan, stir to combine. Cover and cook for about 10 to 12 minutes until potatoes are tender, stirring halfway through cooking.
Remove the cover and increase the heat to medium-high heat.
Cook the potatoes to lightly brown the surface, stirring occasionally every few minutes, 5 to 7 minutes.
Season with more salt and pepper as desired.
