Sauteed Potatoes With Sweet Red Pepper
- Total Time
- About 20 minutes
- Rating
- Notes
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Ingredients
- 4 to 6Idaho, Washington or Yellow Gold potatoes, about 1½ pounds
- 1large sweet red pepper
- 2tablespoons vegetable or corn oil
- ½cup thinly sliced white onions
- Salt and freshly ground pepper to taste
- 1tablespoon butter
- 2tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
209 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 4 grams protein; 519 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Peel the potatoes, and cut them into ¼-inch cubes. As the cubes are cut, drop them into cold water.
- Step 2
Cut away and discard the pepper core and the veins and seeds. Cut the pepper into ¼-inch cubes.
- Step 3
Drain the potatoes, and add them to a small saucepan with enough water to cover and salt to taste. Bring to a boil, and simmer for 1 minute. Drain well.
- Step 4
Heat the oil in a large nonstick skillet, and add the potatoes. Cook, stirring and shaking the pan as necessary, for 5 minutes over medium heat.
- Step 5
Add the onions, red pepper and salt and pepper to taste. Cook, stirring and tossing, for about 4 minutes or until the potatoes are tender and browned.
- Step 6
Drain the oil, add the butter, and cook, tossing, for 1 minute. Sprinkle with the parsley, and serve immediately.
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melinda
Just wanted to make this because I grew up learning to cook with Claiborne and Franey. Really these are just home fries. I never cut potatoes that small. But I like it. That’s my takeaway.
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