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Lunch recipe · from the recipe book

Smoky Paprika Skillet Potatoes with Peppers

Crisp-edged red potatoes sautéed with sweet peppers and onion, dusted with smoked paprika and cumin, then brightened with lemon and parsley.

Smoky Paprika Skillet Potatoes with Peppers

Ingredients

  • 3½ small600 gRed potatoescut into 3/4-inch cubes
  • ¼ cup60 gWater
  • 2 tbsp24 gOlive oildivided
  • 1 medium110 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 3 cloves9 gGarlicminced
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp10 gLemon juice
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Cube the potatoes, dice the onion and green bell pepper, mince the garlic and chop the parsley before you start.
  2. Put the potatoes and the water in a large skillet, cover and cook over medium-high heat for 7 to 8 minutes, until the potatoes are just tender and the water has evaporated.
  3. Uncover, add two-thirds of the olive oil and spread the potatoes in one layer. Cook, turning every few minutes, for 10 to 12 minutes until browned and crisp on several sides.
  4. Push the potatoes to the edges, add the remaining third of the olive oil to the center, then add the onion and green bell pepper. Sauté 5 minutes until softened, then stir everything together.
  5. Add the garlic, smoked paprika, cumin, salt and black pepper and stir for 1 minute until fragrant and the potatoes are evenly coated.
  6. Take the skillet off the heat, drizzle with the lemon juice, scatter the parsley over and serve hot.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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