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.