- 2 1/2 tablespoons corn or peanut oil
- 1 medium onion, chopped into small pieces
- 1 small red bell pepper, chopped into small pieces
- 1 pound Yukon Gold potatoes, scrubbed and cut into a rough dice
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 teaspoon paprika
- 1 teaspoon ground cumin
Heat 1 tablespoon of the oil in a heavy 12-inch skillet over medium-high heat, until hot but not smoking. Add the onion and pepper and cook, stirring frequently, until browned, 8 to 10 minutes. Transfer the mixture to a small bowl and set aside.
Meanwhile, place the diced potatoes in a large saucepan, cover with 1/2-inch of water, add 1 teaspoon of salt, and place over high heat. As soon as the water begins to boil, after about 5 minutes, drain the potatoes thoroughly in a colander.
Heat the butter and remaining 1 1/2 tablespoons of oil in the now-empty skillet over medium-high heat until the butter foams. Add the potatoes in a single layer, making sure each potato is touching the surface of the skillet. Cook, without stirring, until one side of the potatoes is golden brown, 4 to 5 minutes. Carefully turn the potatoes with a thin spatula. Spread the potatoes in a single layer and repeat the process again until the potatoes are tender and browned on most sides, turning 3 to 4 times, about 10 to 15 minutes. Add the onion mixture, the paprika, cumin, 1/4 teaspoon salt, and pepper to taste. Stir to blend then serve immediately.