Maintaining crispy fried potatoes while cooking with onions and peppers I love fried potatoes, and I love them even more when there are some delicious vegetables mixed in, like onions and bell peppers.

The problem is that I can't figure out how to cook all these things so that I end up with crispy potatoes with the cooked onions and peppers.

I've tried a few methods:


Cook onions at the beginning, then add potatoes. Result: overcooked onions, mushy potatoes.
Cook the potatoes, get them about how I want them, then add onions&amp;peppers and cook. Result, good peppers&amp;onions, soggy potatoes.
Cook the potatoes, remove them from pan and set aside, cook onions and peppers, add cooked potatoes and toss.  Result: almost what I want. this might be the best way to go, but still end up with slightly soggy potatoes.


Are there any factors I'm missing that could give me better results? I've had better results at restaurants before, so I know it's possible...
You probably should keep #3, but use a much higher temperature for the vegetables. 

Non-starchy vegetables contain lots of water. If you shallow fry them at a leisurly pace, their juices flow out and stay in the pan, making everything a bit soft. You also get a bit less grilled-like taste. 

If you saute them instead, you'll end up with dry vegetables. Their juices will evaporate the moment they hit the pan. When you add the potatoes, they will stay crisp. 

You'll have to use a non-nonstick pan for that, it needs temperatures which will destroy a PTFE coating.