Sauteed Potatoes With Sweet Red Peppers

By Pierre Franey

Total Time
30 minutes
Rating
5(8)
Notes
Read community notes

Featured in: 60-Minute Gourmet

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1¼pounds russet, Idaho or Washington potatoes
  • 1large sweet red pepper
  • Salt and freshly ground pepper to taste
  • 3tablespoons vegetable or canola oil
  • ½cup white onions thinly sliced
  • 1tablespoon butter
  • 2tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

248 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 497 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 by

Preparation

  1. Step 1

    Cut the potatoes into 1¼-inch cubes. Drop them in cold water to prevent discoloration.

  2. Step 2

    Core and remove the seeds and the veins of the sweet peppers. Cut them into ¼-inch cubes.

  3. Step 3

    Drain the potatoes and add them to a saucepan with water to cover and salt. Bring to a boil and simmer for 1½ minutes. Drain.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    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.

Ratings

5 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Carla

First, I'm a bit confused by Steps 1 and 6. Why not use the same water to cook the potatoes, and why take the potatoes out and add them back again? Second, I added 2 sweet Italian sausage links, sliced, to make this a main course. I added the sliced sausage to the skillet before putting in anything else to let them cook up a bit first. I also added a couple of pinches of crushed red pepper, and because of the fat in the sausage, I skipped the butter at the end. Simple and tasty.

Kristine

This was so easy to prepare. Made it to have with a beautiful flounder. Simple and delicious!

Carla

First, I'm a bit confused by Steps 1 and 6. Why not use the same water to cook the potatoes, and why take the potatoes out and add them back again? Second, I added 2 sweet Italian sausage links, sliced, to make this a main course. I added the sliced sausage to the skillet before putting in anything else to let them cook up a bit first. I also added a couple of pinches of crushed red pepper, and because of the fat in the sausage, I skipped the butter at the end. Simple and tasty.

noah

I agree that Step 6 doesn't make sense. What would be the point of taking the potatoes out after you have put them in with the peppers and onions and draining them and adding them back in? Maybe Pierre had a glass or two of wine or two too many before he turned in this recipe.

Solopiano

Better to cube the potatoes and the onions (1/2 inch) the same size as the peppers. It gives better visual uniformity.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Pierre Franey

Trending on Cooking

Cooking Guides