Stonewall Kitchen co-owner Jonathan King adores these spicy sautéed potatoes; they go with just about anything.More Brunch Recipes

Jonathan King
Jim Stott
March 1999

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Recipe Summary

Yield:
4 TO 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam the potatoes over boiling water until almost cooked through, about 15 minutes. Let the potatoes cool, then cut them into 1-inch chunks.

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  • In a large cast-iron skillet, melt the butter in the oil until foamy. Add the red bell pepper and onion and cook over moderately high heat until just softened, about 5 minutes. Stir in the potatoes, then cook over moderate heat without stirring until golden and crusty on the bottom, about 5 minutes. Turn the potatoes and cook, turning occasionally, until golden all over, about 15 minutes longer. Stir in the cayenne, chile powder, paprika, celery seeds and a generous pinch of salt and serve immediately.

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