Skillet Potatoes and Peppers

Recipe by Rebecca Dienner for The FruitGuys


INGREDIENTS

  • 2–3 Yukon gold potatoes
  • 1 green bell pepper, diced
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Optional: Garnish with chopped herbs such as parsley, cilantro, or thyme.

PREPARATION

  1. Place whole potatoes in a pot and cover entirely with cold water leaving about an inch and a half of water on top.
  2. Boil potatoes just until tender or easily pierced with a fork, about 20 minutes.
  3. Drain potatoes and run under cold water so that they are cool enough to handle.
  4. Dice potatoes into 1/2-inch cubes.
  5. Heat a heavy-bottom skillet over medium heat and add vegetable oil and onions.
  6. Sauté onions until translucent, about 2 minutes.
  7. Then add bell pepper, potatoes, and garlic.
  8. Stir frequently to keep vegetables from sticking to the bottom of the pan and sauté until nicely browned approximately 8 minutes.

Serves 2–3. Prep time, 8 minutes; cook time, 30 minutes.

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