1 1/4 pounds peeled russet potatoes, cut into 1/2-in. cubes
1 teaspoon sweet paprika
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons canola oil, divided
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 teaspoon Worcestershire sauce
Est. added sugars 0g
How to Make It
Place potatoes in a medium saucepan; cover by an inch with cold water. Bring to a boil; lower heat and simmer 2 minutes or until potatoes are not quite tender. Drain well; set aside.
Combine paprika, garlic powder, salt, and black pepper in a small bowl. Heat a large cast-iron or nonstick skillet over medium-high; add 1 1/2 teaspoons oil to pan. Add onion and bell pepper; sauté 5 minutes or until lightly browned and crisp-tender. Stir 1 teaspoon paprika mixture into onion mixture; toss well. Place in a small bowl; stir in Worcestershire. Keep warm.
Add remaining 2 tablespoons oil to pan over medium-high. Add potatoes; cook 8 minutes or until well browned and crisp, stirring occasionally. Stir in remaining paprika mixture; toss well to coat evenly. Stir in onion mixture. Serve immediately.