Hearty and homey country potatoes are the ultimate comfort food! The spuds are pan-fried with red peppers, onions, garlic, herbs and spices until they are golden and crispy on the outside and tender on the inside. Served as a side dish or with a fried egg on top for breakfast, these country-fried potatoes are simple yet so satisfying. Gluten-free, vegetarian, Whole30, paleo-friendly, vegan-friendly (minus the egg).
In This Post:
- ℹ️ Recipe Overview
- 🛒 Ingredients
- 📷 How To Make
- 👩🍳 Recipe Tips
- 🍠 Serving Suggestions
- 📝 Go To Full Recipe
Country Style Potatoes
There’s something incredibly comforting about a skillet full of golden crispy potatoes. This recipe blends earthy, creamy potatoes with sweet red bell pepper and savoury notes of onion and garlic. Seasoned with paprika and thyme, these potatoes offer a burst of flavour with every bite.
It’s the kind of recipe that fits perfectly whether it’s a lazy Sunday morning or a busy weekday dinner. Served with fried eggs, country potatoes can be the star of your breakfast. For lunch or dinner, it can be a great side or a base for a more complete meal with some added protein. I love these with a grilled steak.
The ingredients are budget-friendly (you might already have most of them in the kitchen) making it a go-to for a nutritious and delicious meal.
What You’ll Need
- Potatoes: The star of the dish, providing a hearty base. Yukon Golds or Russets work well for their texture.
- Red bell pepper: Also known as capsicum in Australia, adds a sweet, colourful contrast.
- Onion & garlic: For that essential flavour base and a little sweetness too.
- Olive oil: We’re not cooking on extra high heat so frying potatoes in olive oil is perfect!
- Seasonings: paprika, dried thyme, salt and pepper will bring the dish to life. Feel free to adjust to taste or substitute other herbs you have on hand.
How To Make Country Potatoes
- Begin by heating olive oil in a skillet and cook the diced potatoes under cover to get them to cook on the inside quicker.
- Add diced red peppers. Cook uncovered for 10-15 minutes, stirring only a few times as to allow browning.
- Add onions and garlic, cook a bit longer and then follow by the seasonings to coat everything evenly.
- Continue cooking until the potatoes reach a perfect blend of golden crispness and tender bite. Total cooking time from start to finish is about 30 minutes.
- Garnish with fresh parsley for a fresh finish, if desired.
Recipe Tips
- To speed up the process, you can parboil the diced potatoes for a few minutes before adding them to the skillet. This will help achieve a crispy exterior while keeping the inside tender faster.
- Don’t stir too often. Potatoes and peppers need to brown and crisp up, so give them some time to do it but do check every 5 minutes so they don’t burn.
- Experiment with different herbs and spices to customise the flavours. Adding a pinch of cayenne pepper or smoked paprika can give the dish a subtle kick.
- Make sure to dice the potatoes into evenly sized pieces to ensure they cook uniformly, not too large or they will take forever to cook.
- Fresh parsley is a great garnish option, adding a fresh and vibrant touch to the dish. However, you can also use other herbs like chives or cilantro if you prefer. I love dill on potatoes!
Serving Suggestions
Serve these versatile country potatoes with a side of fried eggs for a hearty breakfast, or alongside grilled chicken or fish for a wholesome dinner. You can serve them as a main with a little cucumber dill salad on the side. They’re also fantastic as a base for a breakfast hash, topped with whatever leftovers you have in the fridge. No matter how you serve them, country-style potatoes are sure to be a hit.
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Ingredients
- 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 tbsp fresh parsley for garnish, optional
Instructions
- 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.
- 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.
- 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.
- 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.
- Sprinkle the paprika, dried thyme, salt, and pepper over the potato mixture. Stir well to evenly distribute the seasonings.
- 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.
- Remove the skillet from the oven and garnish with fresh parsley if desired.
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