The secret is to bring the potatoes just to a boil before sautéing them, it makes them fabulously crispy!

-Heat 1 TBS of ghee or olive oil in a large heavy bottomed skillet over medium heat until hot but not smoking.

-Add 1 diced onion and 3-4 sweet peppers and cook stirring frequently until browned, about 8-10 minutes.

-Transfer to a small bowl and set aside.

-Cut 1 pound of potatoes into ¼ inch thick slices.

-Place them in a saucepan and add water to cover by ½ inch and 1 tsp sea salt.

-Cook over high heat until water boils, then drain potatoes thoroughly in a colander.

-Heat 1½ TBS extra virgin olive oil and 1 TBS butter together in the large skillet.

-Add the potatoes in 1 thin layer (if you don’t have enough room you may have to use 2 pans).

-Cook without stirring for 5-7 minutes until one side is golden brown.

-Turn the potatoes, than repeat the browning process.

-Do this several times until all sides are well browned.

-Add back the onions and peppers, along with ½ tsp paprika and ½ tsp cumin and a sprinkle of sea salt.

-Stir to blend, then serve warm.