Crispy Adobo Potatoes
Boil diced red or leftover baked potatoes, then pan-sear with onions, peppers, and adobo for a golden, crispy side. Great for breakfast or dinner.
If you really want them crispy make sure to boil your diced potatoes first. You can also use frozen diced breakfast potatoes for this recipe.
Submitted by: Spice House from Milwaukee, WI
Yield: 4-6 as a side dish
- Parboil diced potatoes first so the insides are tender and the exterior can crisp up.
- Sauté onions and peppers in hot oil, add potatoes without crowding, and cook until golden.
- Use salt-free adobo or other seasonings, and try the cast-iron skillet method to add cheese and eggs for a breakfast bake.
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Preparation Instructions:
In a non-stick pan, sauté onions and peppers in oil until onion is translucent.
Add potatoes and sauté until beginning to brown. Sprinkle with Adobo Seasoning and salt, sauté or stir to combine.
Continue to cook potatoes until they are crispy and golden.
Garnish with fresh parsley and serve.
thespicehouse.com
More About This Recipe
A simple and satisfying side dish for both breakfast and dinner. An excellent way to present a pork loin for dinner is upon a bend of these potatoes. For a breakfast upgrade: Cook these in a cast-iron skillet. When the potatoes are almost done, cover with shredded cheese, crack a few eggs on top, and bake at 350 for roughly 10 minutes until the eggs are ready. Don't forget to garnish.
Frequently Asked Questions
How do I get the potatoes extra crispy?
Boil the diced potatoes until just tender, then drain and pat completely dry. Heat the pan until hot, add enough oil, and spread the potatoes in a single layer. Do not overcrowd the pan. Let them brown undisturbed for a few minutes before turning so they form a golden crust.
Can I use frozen diced breakfast potatoes?
Yes. Thaw and pat them dry for best results, or cook from frozen but expect longer browning time and possibly a bit more oil. Thawed potatoes crisp more easily.
Which type of potato works best?
Red potatoes are recommended for this recipe. Leftover baked potatoes also work well. If you use larger potatoes, dice them small and parboil so they cook through and crisp evenly.
What can I use instead of Salt-Free Adobo Seasoning?
Use regular adobo but reduce added salt, or blend garlic powder, onion powder, paprika, and a pinch of cumin and black pepper. Adjust salt to taste since some mixes contain sodium.
How long should I cook the potatoes and how much oil do I need?
The recipe uses about 4 teaspoons of olive oil. Sauté onions and peppers until translucent, add potatoes and cook 10 to 15 minutes over medium-high heat until golden and crisp. Time varies with potato size and pan heat.
Can I make these ahead or reheat leftovers?
Yes. You can parboil and dice potatoes a day ahead, or fully cook and store leftovers for 3 to 4 days. Reheat in a skillet or in a 400 F oven for 8 to 10 minutes to restore crispiness.
How do I turn this into a breakfast skillet with eggs?
Use a cast-iron skillet and cook potatoes until nearly done. Sprinkle shredded cheese over them, crack a few eggs on top, and bake at 350 F for about 10 minutes or until the eggs reach your preferred doneness. Garnish with fresh parsley.
What are the best pan and technique tips to avoid soggy potatoes?
Use a non-stick or cast-iron skillet and preheat it well. Dry the potatoes thoroughly after boiling, use enough oil, and give the potatoes space so steam can escape. Let them sear before stirring to build a crisp surface.
How do I get the potatoes extra crispy?
Boil the diced potatoes until just tender, then drain and pat completely dry. Heat the pan until hot, add enough oil, and spread the potatoes in a single layer. Do not overcrowd the pan. Let them brown undisturbed for a few minutes before turning so they form a golden crust.
Can I use frozen diced breakfast potatoes?
Yes. Thaw and pat them dry for best results, or cook from frozen but expect longer browning time and possibly a bit more oil. Thawed potatoes crisp more easily.
Which type of potato works best?
Red potatoes are recommended for this recipe. Leftover baked potatoes also work well. If you use larger potatoes, dice them small and parboil so they cook through and crisp evenly.
What can I use instead of Salt-Free Adobo Seasoning?
Use regular adobo but reduce added salt, or blend garlic powder, onion powder, paprika, and a pinch of cumin and black pepper. Adjust salt to taste since some mixes contain sodium.
How long should I cook the potatoes and how much oil do I need?
The recipe uses about 4 teaspoons of olive oil. Sauté onions and peppers until translucent, add potatoes and cook 10 to 15 minutes over medium-high heat until golden and crisp. Time varies with potato size and pan heat.
Can I make these ahead or reheat leftovers?
Yes. You can parboil and dice potatoes a day ahead, or fully cook and store leftovers for 3 to 4 days. Reheat in a skillet or in a 400 F oven for 8 to 10 minutes to restore crispiness.
How do I turn this into a breakfast skillet with eggs?
Use a cast-iron skillet and cook potatoes until nearly done. Sprinkle shredded cheese over them, crack a few eggs on top, and bake at 350 F for about 10 minutes or until the eggs reach your preferred doneness. Garnish with fresh parsley.
What are the best pan and technique tips to avoid soggy potatoes?
Use a non-stick or cast-iron skillet and preheat it well. Dry the potatoes thoroughly after boiling, use enough oil, and give the potatoes space so steam can escape. Let them sear before stirring to build a crisp surface.
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