Sautéed Potatoes With Sweet Red Peppers
- Nov 19, 2016
- 1 min read
Sautéed Potatoes With Sweet Red Peppers
(Courtesy NY Times Cooking)
Ingredients
1 ¼ pounds potatoes
1 large sweet pepper
Salt and pepper to taste
3 tablespoons vegetable or canola oil
½ cup white onions thinly sliced
1 tablespoon butter
2 tablespoons finely chopped
parsley (optional)
Directions
Cut the potatoes into 1 1/4-inch cubes. Drop them in cold water to prevent discoloration.
Core and remove the seeds and the veins of the sweet peppers. Cut them into 1/4-inch cubes.
Drain the potatoes and add them to a saucepan with water to cover and salt. Bring to a boil and simmer for 1 1/2 minutes. Drain.
Heat the oil in a large, nonstick skillet. Add the potatoes, and cook over medium-high heat, shaking the skillet and stirring occasionally so that the potatoes cook evenly. Cook for about 5 minutes until they begin to brown.
Add the red peppers, onions, salt and pepper. Cook over medium-high heat for about 5 minutes, shaking the skillet until the potatoes are nicely browned.
Drain the potatoes into a colander. Return them to the skillet and add the butter. Cook for a few minutes, shaking and tossing the skillet. Sprinkle with parsley and serve immediately.
Comments