With all the beautiful Yukon Gold potatoes I'm getting from David's garden, I'm making potatoes for every meal. We have all made cottage potatoes, but I love this recipe because it can be made ahead, perfect for Saturday morning breakfast, and it comes from the oven, not fried.
Serves 4 as a main dish or 6 as a side dish
2 pounds Yukon Gold, russet, or other baking potatoes, unpeeled, cut into neat 3/4-inch cubes
Salt to taste
6 tablespoons unsalted butter
1 large onion, diced
2/3 cup diced green bell pepper
2/3 cup diced, red, yellow, or orange bell pepper
1/2 teaspoon Tabasco or other hot pepper sauce, or more to taste
1 tablespoon paprika
1 1/2 teaspoon seasoned salt, use your homemade or favorite store bought
1 teaspoon freshly ground black pepper
1 to 1 1/2 cups grated Monterey Jack or Cheddar cheese or a combination, optional
Bring the potatoes to a boil in a pan of well-salted water and boil until just tender, 4 to 6 minutes. Don't overcook!
Warm the butter in a 10-inch ovenproof skillet over medium heat. Stir in the onion and bell peppers and saute' until just beginning to soften, about 2 minutes. Stir in the Tabasco, paprika, seasoned salt, and pepper and remove from the heat. Mix in the potato chunks, coating them well. Proceed with the baking if you wish or, to allow a fuller blending of flavors, cool briefly, cover, and refrigerate overnight.
If refrigerated, uncover the potatoes and let them stand at room temperature while the oven preheats to 375 degrees F. Bake the potatoes for 25 to 30 minutes, until richly brown and crunchy in spots. If you are adding the cheese, scatter it over the top, then return the skillet to the oven for 1 minute. Serve hot.