Whether for breakfast, lunch, or dinner, we wanted these potatoes nicely browned and flavorful.
Why This Recipe Works
The two constants in O’Brien potatoes are bell peppers and—you guessed it—potatoes, but the rest was up to us. We preferred the waxy firmness of unpeeled red potatoes to Yukon Golds or russets. To achieve both tenderness and browning, we employ a hybrid cooking method: We start by braising the potatoes, along with onion, green and red bell pepper, and oil until the spuds are almost tender. Removing the lid allows the liquid to evaporate so the potatoes and vegetables can brown in the oil. For extra flavor we swap out water for chicken broth as a cooking medium, and adding Worcestershire sauce and scallions provides savory depth and a hit of freshness.
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