Step-by-Step Instructions

1. 1.Prepare Potatoes

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

2. 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.

3. 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.

4. 4.Prepare Onion

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

5. 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.

6. 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.

7. 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.