Place a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of oil to the skillet and swirl it around to coat the bottom of the pan. Add the potatoes, bell peppers, and onion,
Toss to coat in the oil.
Cover and cook for 20 minutes, stirring the veggies every few minutes, make sure to scrape the bottom of the skillet so nothing gets stuck.
At the 20 minute mark, check to see if the potatoes are cooked through, if they aren’t continue to cook until they are.
Turn the burner up to high and add the garlic, butter, creole seasoning, and black pepper, stir to combine.
Cook an additional 5 minutes or so until you get a char on the potatoes, stirring occasionally. Taste and add salt if needed, serve immediately.
Notes
We like Yukon Gold potatoes but any can be used.
You can leave the skins on or peel them.
Make sure you get a good char on the potatoes, it really makes the recipe.
The butter is optional.
Creole seasoning can be substituted, see my suggestions above.