Truckstop Potatoes
Satisfy your craving for hearty, old-school comfort food with these sizzling 'Truckstop Potatoes'—a skillet-fried classic brimming with flavor and texture. Featuring tender, golden-brown Russet potatoes tossed with colorful bell peppers, sweet caramelized onions, and a hint of garlic, this dish is elevated with smoky paprika and aromatic spices for that quintessential diner-inspired taste. Prepared in just 45 minutes, these crispy, buttery potatoes work perfectly as a standalone side or a versatile accompaniment to breakfast staples like eggs and bacon, or even as a sidekick to your favorite main course. Topped with fresh parsley for a vibrant finish, 'Truckstop Potatoes' promise a deliciously nostalgic dining experience that's irresistibly satisfying. Whether you're feeding a family or crafting a hearty brunch, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 2 large Garlic cloves
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash and peel the potatoes, then dice them into small 1/2-inch cubes. Rinse the diced potatoes in cold water to remove excess starch, then pat them dry with a clean towel.
Dice the yellow onion and both the green and red bell peppers into small, bite-sized pieces. Mince the garlic cloves.
Heat a large skillet over medium heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter is melted, add the diced potatoes to the skillet in a single layer.
Sprinkle the potatoes with the smoked paprika, garlic powder, salt, and black pepper. Cook for about 10-12 minutes, stirring occasionally, until the potatoes start to turn golden brown and crispy.
Push the potatoes to one side of the skillet and add the remaining tablespoon of butter and olive oil to the empty side. Add the onions, bell peppers, and minced garlic to the skillet and sauté for 5-7 minutes, or until the vegetables are soft and slightly caramelized.
Mix the vegetables with the potatoes and continue cooking for another 5 minutes, stirring occasionally, until everything is well combined and evenly browned.
Remove the skillet from heat and garnish with freshly chopped parsley. Serve hot as a stand-alone dish or alongside your favorite breakfast or main course.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 21.8 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 207 mg | 16% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4809 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
