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Crispy Adobo Potatoes

Crispy adobo potatoes in a cast iron skillet
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


Featured in this Recipe


  • 1 1/2 cups sliced onions
  • 4 teaspoons olive oil
  • 1 1/2 pound red potatoes, boiled and diced (or leftover baker potatoes)
  • 1/4 cup sweet red bell peppers
  • 1 tablespoon fresh parsley
  • salt to taste

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.

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.



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