0 hours 10 mins
0 hours 45-50 mins
1 hours 0 mins
3 Tbsp. Mayonnaise
½ Cup yellow onion, sliced
1 Red bell pepper, cut in half then each half cut in slices
1 Tbsp. olive oil
2 Tbsp. fresh rosemary, finely chopped
2 Tsps. Granulated Garlic powder
Salt & Pepper to taste
3. At this point, you can let these potatoes and veggies cool completely and store them overnight in the refrigerator. You can do the following step the next day. If taking them from the refrigerator, let the mixture come to room temperature first before finishing them on the stovetop.
4. If cooking right away, heat one tablespoon of oil in a cast iron pan over medium high heat until really hot. Add the potatoes first. Taste and salt and pepper again if needed. Cook until nice and crispy (about five minutes). Add the peppers and onion, salt and pepper again (if necessary) and stir until all the veggies are warm and crispy in spots, about two minutes. Serve and enjoy!
While we always had these as a side dish with eggs for a holiday breakfast, this makes a great side dish for any protein and works really well as a warm salad at a BBQ. Feel free to add some chopped bacon for another addition of flavor.