Colorful Fried Potatoes with Onions, Pointed Peppers and Brussels Sprouts

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	25 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Colorful Fried Potatoes with Onions, Pointed Peppers and Brussels Sprouts

Instructions

Peel the raw potatoes and cut into pieces approx. 1 cm in size. Cook in boiling salted water for about 5 minutes, then take out and let cool down.
Wash the pointed bell pepper, cut out the stem, seeds and white parts and cut into strips. Remove the outer leaves from the Brussels sprouts and cut the larger florets in half. Peel the onions and cut them into rings.
Heat the oil in a large pan, fry the cooled potato cubes for approx. 10 minutes, turning frequently until golden brown. Season with salt and pepper. Add the paprika, Brussels sprouts and onion rings and continue to fry for approx. 10 minutes, turning occasionally.
I like to eat toasted bread with it.
Tip: You can also use leeks or spring onions instead of onions.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.