2 medium Russet potatoes
1 small poblano pepper (diced) or 1 small can of diced green chiles (rinsed and drained)
1/2 medium onion, sliced then halved
About 1 teaspoon paprika
About 2 teaspoons Emeril's Original Essence
About 1/4 teaspoon Old Bay (a light sprinkling over all the potatoes)
Sea salt and pepper to taste
Peel and slice potatoes thinly (1/8+ inch slices), then cut in half. In a large saute pan, boil potatoes in a little salted water until water absorbs/evaporates completely and potatoes are done. You can do this over medium to medium-high heat. See photo below to get an idea of the amount of water. You'll want the potatoes to be mostly covered, but not too much water.
When potatoes are done, drizzle olive oil in the pan and add onions and peppers. Saute until softened. Season with paprika, Emeril's, Old Bay, and salt/pepper as needed.
If you are worried about "heat" use the canned green chilis or a non-spicy pepper. I have made this recipe without the Old Bay, and it is still good, but the light dusting of Old Bay at the end really gives the flavor added deliciousness. Pictures below show the potatoes "before" in the water and then the completed dish.