Pommes de terre campagnardes

Ingrédients

• 4 potatoes (peeled and diced, medium to large, about 700 grams / 1.5 lb)
• 1 red bell pepper (seeded and diced into small squares)
• 1 onion (diced finely)
• 2 cloves of garlic (minced)
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh parsley (for garnish, optional)

Préparation

1. 1

   Prep: peel potatoes and dice into small to medium cubes, not too large. Make sure they are all similar in size for even cooking. Dice the onion and red peppers, and mince the garlic - you can do these items once you start cooking the potatoes to speed things up.

2. 2

   In a cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and cook for about 5 minutes, covered under a lid. Don’t stir.

3. 3

   Then, add the diced peppers and stir. Cook for about 10 minutes, uncovered, only stirring once, to allow everything to brown and develop a crispy texture.

4. 4

   After 10 minutes, stir the potatoes and peppers and add another tablespoon of olive oil, diced onion and minced garlic to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the onions are translucent and the garlic is fragrant.

5. 5

   Sprinkle the paprika, dried thyme, salt, and pepper over the potato mixture. Stir well to evenly distribute the seasonings.

6. 6

   Cook for about 10 minutes, or until the potatoes are tender and golden brown. Stir every few minutes. Total cooking time from start to finish is about 30 minutes but may differ depending on the potatoes.

7. 7

   Remove the skillet from the oven and garnish with fresh parsley if desired.