Name: O'Brien Potatoes
Total time: 45 min
Ingredients: 2 tablespoons vegetable oil; 1 1/2 pounds red potatoes , unpeeled, cut into 1/2-inch pieces; 1 green bell pepper , stemmed, seeded, and cut into 1/2-inch pieces; 1 red bell pepper , stemmed, seeded, and cut into 1/2-inch pieces; 1 onion, chopped; 1/2 cup chicken broth; 2 teaspoons Worcestershire sauce; Salt and pepper; 4 scallions , sliced thin

Why This Recipe Works

The two constants in O’Brien potatoes are bell peppers and—you guessed it—potatoes, but the rest was up to us. We preferred the waxy firmness of unpeeled red potatoes to Yukon Golds or russets. To achieve both tenderness and browning, we employ a hybrid cooking method: We start by braising the potatoes, along with onion, green and red bell pepper, and oil until the spuds are almost tender. Removing the lid allows the liquid to evaporate so the potatoes and vegetables can brown in the oil. For extra flavor we swap out water for chicken broth as a cooking medium, and adding Worcestershire sauce and scallions provides savory depth and a hit of freshness.

Before You Begin

Use waxy red potatoes, which will hold their shape better than other varieties.

Instructions

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add potatoes, bell peppers, and onion and stir to coat with oil. Stir in broth, Worcestershire, and 1 1/2 teaspoons salt. Cover and cook until potatoes are tender, stirring occasionally, about 15 minutes.

Uncover and increase heat to medium-high. Cook, stirring occasionally, until liquid has evaporated and potatoes and bell peppers are spotty brown, about 12 minutes. Season with salt and pepper to taste. Stir in scallions. Serve.