Fried Spuds

  • Servings: 12
  • Difficulty: easy
  • Print

Credit: Siam Rimmer


  • 6 Large Peeled Potatoes
  • 1 Medium White Onion
  • ½ Yellow Bell Pepper
  • ½ Red Bell Pepper
  • ¼ Tsp. Salt
  • ¼ Tsp. Pepper
  • 3 Tbsp. Olive Oil
  • 2 Tbsp. Butter
  • 1 Tbsp. Water
  • Chives


  1. Dice up the Spuds into Small 1/4” pieces and rise in cold water to remove extra starch.  Cut up the onion, bell peppers into even small pieces.  In a large frying pan add your oil and turn the heat to high.  When the oil is hot add the spuds, and cooked for 4 minutes, stir and the turn your heat down to medium.  Season with your salt and pepper and stir the spuds in the frying pan every 8 min.  
  2. When the spuds are cooked ½ way through, add your onions and bell peppers so they can cook the rest of the way through.  Add your butter and water and placed a lid on the spuds and turn your heat to low.  Remove the lid and stir the spuds in 5 minutes and test the spuds.  To test the spuds cut one piece and if its soft they are done. Turn off heat, and serve on plate and sprinkle pinch of Chives for garnish.

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