Stonewall Kitchen co-owner Jonathan King adores these spicy sautéed potatoes; they go with just about anything. More Brunch Recipes
How to Make It
Steam the potatoes over boiling water until almost cooked through, about 15 minutes. Let the potatoes cool, then cut them into 1-inch chunks.
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.
