Texas Fried Potaotes
Why "Texas Fried" you ask? 'Cause I like how it sounds and honestly have no better name for them. Call them whatever you like as long as you try them, because they are a great addition to a meal.
2-4 Whole potatoes
1 Bell Pepper
Salt and Pepper
2 Tablespoons Butter
1 Teaspoon Garlic powder
1 Teaspoon Onion powder
1 Tablespoon Parsley
I used a slow cooker the cook the potatoes through, that way the frying part only takes a few minutes. I have also found that cooking potatoes this way in a slow cooker allows them to keep their shape and not melt into mush.
You could also steam the diced potatoes for about 15 minutes to keep the cook time low.
Fill the slow cooker insert with about 1/2 inch of water.
Peel the potatoes and place into the slow cooker. Turn slow cooker onto high and leave potatoes for about 2 hours until cooked soft through, but not falling apart. Remove from slow cooker and allow to cool about 10-15 minutes.
Dice the cooled potatoes into 1/2 inch cubes. Heat a large skillet over medium heat. Melt the butter in the skillet.
Add the diced potatoes, Season with salt and pepper, garlic and onion powder and the parsley.
Dice the bell pepper and add to the skillet.
Allow the potatoes and pepper to cook undisturbed about 5-7 minutes. Gently turn and toss the potatoes and allow to fry another 5-7 minutes. Continue until potatoes have a nice golden crispy skin on the outside.
Once potatoes are crispy, serve right away.