Fried Okra and Potatoes

Steps

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1. 1
   Prepare the okra by trimming the tops and ends, then slice into even pieces. Choose young, bright green okra if possible, as older okra can be tough and woody.
   ▶ ≈0:30
2. 2
   Slice the onion and hot pepper according to your taste preference and heat tolerance. Slice the garlic rather than grating it to prevent it from burning.
   ▶ ≈1:37
3. 3
   Peel and dice the potatoes into cubes.
   ▶ ≈2:06
4. 4
   Add enough oil to cover the bottom of the pan, about 4 to 6 tablespoons. Heat over medium heat.
   ▶ ≈2:32
5. 5
   Add the diced potatoes first to allow them to cook and develop color before adding the aromatics. Cook for about 10 minutes until they are halfway cooked and have a nice golden-brown color.
   ▶ ≈2:38
6. 6
   Add the sliced onion, hot pepper, and garlic. Season with salt to taste, stirring to combine. The dish will come together and cook quickly at this point.
   ▶ ≈3:27
7. 7
   Add the prepared okra pieces. Make sure there is enough oil at the bottom of the pan. Spread the okra out and allow it to fry without stirring too frequently.
   ▶ ≈4:27
8. 8
   Reduce heat to medium-low. Let it cook for a couple of minutes, then flip the ingredients. Continue flipping and frying for about 15 to 20 minutes total until everything is fully cooked and has your desired level of crispiness.
   ▶ ≈5:02
9. 9
   Add more salt to taste if needed. Reduce heat to low and continue cooking on residual heat, allowing the liquid from the okra to evaporate to prevent sliminess and ensure a crispy, dry texture.
   ▶ ≈5:45
10. 10
    Turn off the heat and allow the dish to dry in the pot from residual heat. Make sure the potatoes are fully cooked through. Serve hot as a side dish.
    ▶ ≈7:45