All you need is:
3 or 4 medium Russet Potates, Peeled
Water, Salt & Garlic Powder
1/2 Medium Vidalia Onion, sliced
1/4 Red Bell Pepper, diced
2 Tablespoons of Olive Oil
2 Tablespoons of Light Butter
Salt & Pepper to taste
NOTE – This recipe is great for leftover Frank’s Grilled Potatoes and they will keep in the refrigerator for up to a week. If you have leftover Frank’s Grilled Potatoes then the only ingredients that you will need above is the Olive Oil, Light Butter, Salt and Pepper.
Otherwise, boil the peeled potatoes in salted water with garlic powder for about 15 minutes or until the potatoes are “Fork Tender”, i.e. the fork easily goes through the center of the potato. Drain the potatoes and let cool for a few minutes then slice them and prepare to fry.
In a frying pan, either on the stove or I even do it on the side burner of my grill while grilling ham steaks, melt the butter in the olive oil.
When the butter and oil mix becomes hot then add the boiled potatoes or leftover grilled frank potatoes.
Let brown on one side about 5 or 6 minutes, then flip, or turn with a spatula, and let brown on the other side. Continue flipping until the potatoes are browned.
That’s all there is to it!
Serve as a side dish with your favorite grill, Grilled Ham Steaks, hot dogs, brats, bbq chicken thighs or even beer can chicken. Enjoy!