Whether for breakfast, lunch, or dinner, we wanted these potatoes nicely browned and flavorful.
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 em...