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Ingredients

• 5 cups water
• 1/4 teaspoon baking soda
• 1 1/2 pounds russet potatoes
• 2 tablespoons unsalted butter (divided)
• 1 cup yellow onion (1/4" dice)
• 2 teaspoons kosher salt (divided)
• 1/2 cup red bell pepper (1/4" dice)
• 2 tablespoons olive oil (vegetable, corn or avocado oil)
• 1/2 teaspoon paprika (sweet or smoked)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley

Instructions

1. 1

   Prepare the Potatoes - Wash and scrub the potatoes, then dry well. Cut them into ¾-inch cubes.

2. 2

   Parboil the Potatoes - In a large pot or Dutch oven, bring 5 cups of water to a boil over high heat. Add the baking soda and stir to dissolve. Add the potatoes and 1 teaspoon salt. Stir and cook until the surface softens but is not cooked all the way through, 5 to 6 minutes.Drain into a colander, gently shake off the excess moisture, then add back to the pot. Cook over low heat until the moisture evaporates, about 2 minutes.

3. 3

   Add the Seasonings - Turn off the heat and add 1 tablespoon butter and ¾ teaspoon salt. Stir until a starchy paste coats the surface, about 30 seconds. Set aside.

4. 4

   Sauté the Vegetables - In a large 12-inch skillet or cast iron pan, heat 1 tablespoon olive oil over medium heat. Add the diced onions and ¼ teaspoon salt. Sauté until lightly browned and translucent, about 4 to 5 minutes. Add bell peppers and sauté for 1 minute. Transfer to a bowl.

5. 5

   Pan-Fry the Vegetables - Add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter melts, add the potatoes. Stir and spread them in a single layer. Let it sit without stirring until the bottoms are golden brown, about 4 to 5 minutes.Turn the potatoes with a spatula. Repeat, spreading in a single layer, and let them sit and fry for 4 to 5 minutes, until most sides are lightly browned and crisp, about 11 to 15 minutes. Individual pieces may need to be flipped over to ensure browning.

6. 6

   Combine the Ingredients - Turn off the heat and evenly sprinkle the potatoes with paprika, onion powder, and black pepper. Stir to combine. Add the sautéed onions and bell peppers, and cook until warmed through, about 1 minute. Season with salt and pepper to taste. Garnish with parsley and serve while hot.