Country-Style Fried Potatoes and Onions

Step 1: Prepare Potatoes

Peel the two large Russet potatoes using a vegetable peeler. Once peeled, wash them thoroughly under running water.

Step 2: Slice and Season Potatoes

Slice the peeled potatoes into thick, round pieces, approximately 1/4 to 1/2 inch thick. Place the sliced potatoes in a colander. Sprinkle with 1/2 teaspoon of onion powder and 1 teaspoon of Besureto Seasoning Blend. Toss by hand to ensure all potato slices are evenly coated.

Step 3: Chop Garlic and Red Bell Pepper

Finely chop 2 cloves of fresh garlic. Slice a quarter of a red bell pepper into julienne strips, then dice them into small squares.

Step 4: Prepare Onion

Peel the sweet white onion. Slice it into thick rounds, then cut each round into four quarters.

Step 5: Start Frying Potatoes

Heat 1/4 cup of olive oil in a large pan over medium-high heat. Add the chopped garlic to the hot oil and spread it around. Immediately add the seasoned potato slices to the pan, ensuring they are in a single layer if possible to brown evenly. Sprinkle 1/2 teaspoon of black pepper over the potatoes.

Step 6: Add Vegetables and Season

Once the potatoes start to brown on one side (after about 5-7 minutes), flip them. Add the diced red bell pepper and the quartered sweet white onion to the pan. Sprinkle another 1/2 teaspoon of Besureto Seasoning Blend over the vegetables and potatoes. Stir everything together to combine.

Step 7: Finish Frying and Seasoning

Continue frying, stirring occasionally, until the potatoes are tender and have developed a golden-brown, crispy exterior. Add 1 teaspoon of kosher salt to taste, stirring it in. Cover the pan with a lid and cook for a few more minutes to ensure all vegetables are tender and flavors meld.

• Slice potatoes thickly to prevent them from breaking apart during frying.

• Do not burn the garlic; add potatoes quickly after adding garlic to the oil.

• Kosher salt is recommended for seasoning potatoes for better flavor and texture.