2 tbsp avocado oil divided
1 medium onion chopped
1 red bell pepper chopped
2 lb. red potatoes scrubbed and cubed
1 1/2 cups water
1 tbsp apple cider vinegar
1 tsp sea salt divided
2 tbsp ghee or more if needed
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp garlic powder
Preheat 1 tbsp of avocado oil in a deep 12-inch skillet over medium high heat.
Add onion and bell pepper to the skillet and sauté until softened and browned, about 7 minutes.
Remove from the skillet and add potatoes with water, apple cider vinegar, and 1/2 tsp of sea salt.
Increase the heat to high and let everything come to a boil.
Let the water boil, while tossing every few minutes, until completely reduced and the potatoes start sticking to the bottom of the pan, about 10-13 minutes.
Lower the heat to medium high and add 1 tbsp of avocado oil and ghee to the potatoes and stir to coat.
Make sure the potatoes are in an even layer and turn them every few minutes until they are browned and crispy, about 15 minutes.
Once the potatoes are browned, stir in onion and bell pepper.
Add 1/2 tsp sea salt, black pepper, paprika, and garlic powder, and stir together.