Skillet Potatoes with Peppers

Steps

1. In a medium-sized bowl combine 1 ½ pounds baby Yukon gold potatoes with half of the ¼ cup olive oil, ½ teaspoon kosher salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon black pepper.

2. Heat a large 12-inch cast-iron pan or skillet over medium heat. Add the other half of the olive oil, once hot add 1 cup diced red onion, and cook until translucent, 3 minutes. Add 2 cups diced bell pepper and cook until crisp-tender, 2 minutes.

3. Add 2 sliced garlic cloves and 1 teaspoon chopped serrano pepper, and cook until fragrant, 1 minute.

4. Add potatoes to the pan, and stir to combine. Cover and cook until potatoes are tender, about 10 to 12 minutes, stirring halfway through cooking.

5. Remove the cover and increase the heat to medium-high heat. Cook the potatoes to lightly brown the surface, stirring occasionally every few minutes, 5 to 7 minutes.

6. Season with more salt and pepper as desired.