Crispy Pan-Fried Potatoes

Begin by filling a large container with salted water and placing it on the stovetop over high heat. Wait for the water to reach a rolling boil, indicating that it has reached its maximum temperature.

Then, carefully add the potatoes to the boiling water and continue cooking until they are tender but still retain some of their firmness, approximately 15 minutes.

After the potatoes have finished cooking, remove them from the water with a slotted spoon and transfer them to a plate or tray. Allow them to cool down before proceeding with the recipe.

In a separate pan, heat 1 tablespoon of oil over medium-high heat. Introduce the onion and green pepper into the pan, stirring frequently to prevent burning. Continue cooking until they are soft and tender; about 5 minutes.

Transfer the cooked onion-green pepper mixture to a plate or tray, setting it aside for later use.

Next, pour the remaining 2 tablespoons of oil into the same pan over medium-high heat. Add the cooled potato cubes, along with a pinch of salt, some paprika, and black pepper. Stir occasionally to prevent burning, as the potatoes continue cooking until they are browned; about 10 minutes.

Mix in the previously cooked onion-green pepper mixture and a sprinkle of parsley. Allow everything to cook for another minute before serving the dish hot.