Authorchef-Julia.com
DifficultyBeginner

These potatoes are crispy on the outside, soft on the inside, seasoned well with spices and go perfectly with the oil-free tofu scramble. You can use already baked potatoes if you have some on hand.

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 3 medium size russet potatoes, peeled and diced into 1/2 inch pieces
 ½ cup thinly sliced green bell pepper
 ½ cup thinly sliced sweet yellow onion
 3 garlic cloves, minced
 ½ tsp Trader Joes 21 Seasoning Salute or your favorite seasoning blend that contains rosemary
 ½ tsp salt, optional
 ¼ tsp turmeric
 ¼ tsp red chili powder
 2 tbsp fresh parsley, minced
 ½ tsp red pepper flakes, optional

Directions
1

If you are using cooked potatoes, peel and cut them into 1/2 inch pieces. You can also cook the potatoes in the microwave by piercing them with a fork and cooking on high for 4-5 minutes, depending on the size. You don't want to overcook them or they will be hard to cut, so cook until still somewhat firm.
For raw potatoes, heat a 12 inch skillet and add the cut up potatoes and enough water to barely cover the potatoes. Bring to a boil and reduce to simmer. Cover and cook until not quite done, about 5-6 minutes. They should still be a little "al dente". Drain and set aside.
Wipe out the skillet and return heat to medium high. Add the onions and peppers in a single layer and place the lid on the skillet. Let them cook for about a minute, then stir. Continue browning for another 3 minutes. Add the partially cooked potatoes and spices. Cook on low heat for 4 minutes without turning. Turn and cook for 3-4 more minutes, or until they are cooked through. If they need more time, reduce heat and place the lid on the skillet and cook a little longer. Place on a serving platter and sprinkle with fresh parsley, freshly ground sea salt, and red pepper flakes.

Ingredients

Ingredients
 3 medium size russet potatoes, peeled and diced into 1/2 inch pieces
 ½ cup thinly sliced green bell pepper
 ½ cup thinly sliced sweet yellow onion
 3 garlic cloves, minced
 ½ tsp Trader Joes 21 Seasoning Salute or your favorite seasoning blend that contains rosemary
 ½ tsp salt, optional
 ¼ tsp turmeric
 ¼ tsp red chili powder
 2 tbsp fresh parsley, minced
 ½ tsp red pepper flakes, optional

Directions

Directions
1

If you are using cooked potatoes, peel and cut them into 1/2 inch pieces. You can also cook the potatoes in the microwave by piercing them with a fork and cooking on high for 4-5 minutes, depending on the size. You don't want to overcook them or they will be hard to cut, so cook until still somewhat firm.
For raw potatoes, heat a 12 inch skillet and add the cut up potatoes and enough water to barely cover the potatoes. Bring to a boil and reduce to simmer. Cover and cook until not quite done, about 5-6 minutes. They should still be a little "al dente". Drain and set aside.
Wipe out the skillet and return heat to medium high. Add the onions and peppers in a single layer and place the lid on the skillet. Let them cook for about a minute, then stir. Continue browning for another 3 minutes. Add the partially cooked potatoes and spices. Cook on low heat for 4 minutes without turning. Turn and cook for 3-4 more minutes, or until they are cooked through. If they need more time, reduce heat and place the lid on the skillet and cook a little longer. Place on a serving platter and sprinkle with fresh parsley, freshly ground sea salt, and red pepper flakes.

No Oil Home Fried Potatoes
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