Ingredients
y
½ yellow onion
r
½ red bell pepper
m
1 medium to large Russet potato
a
2 - 3 tbs avocado oil
S
Salt
B
Black pepper
G
Garlic powder
O
Onion powder
S
Smoked paprika
Directions
1
Peel and dice the Russet potato into small cubes.
m
1 medium to large Russet potato
2
Dice the yellow onion and red bell pepper.
y
½ yellow onion
r
½ red bell pepper
3
Parboil the potatoes in water for 5 minutes until they are fork tender, but not too soft.
4
Heat avocado oil in a large skillet over medium heat.
a
2 - 3 tbs avocado oil
5
Add the diced onion and red bell pepper to the skillet. Saute until softened for 3-5 minutes. Season to taste with salt and black pepper. Remove from skillet.
6
Add 2-3 tbs of avocado oil to skillet at medium high heat. Once hot add in the Russet potatoes in an even layer and let cook undisturbed for 5 minutes. Give them a flip and let them cook for another 5 minutes.
7
Season with salt, black pepper, garlic powder, onion powder, and smoked paprika to taste.
S
Salt
B
Black pepper
G
Garlic powder
O
Onion powder
S
Smoked paprika
8
Add in the Sautéed peppers and onions, toss and let cook for another 3 minutes. Garnish with freshly chopped parsley.
9
Drizzle with ketchup and enjoy!
