Sauteed Potatoes With Sweet Red Peppers

Ingredients

• 1 ¼ pounds russet, Idaho or Washington potatoes
• 1 large sweet red pepper
• Salt and freshly ground pepper to taste
• 3 tablespoons vegetable or canola oil
• ½ cup white onions thinly sliced
• 1 tablespoon butter
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    246 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 3 grams protein; 7 milligrams cholesterol; 12 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut the potatoes into 1 1/4-inch cubes. Drop them in cold water to prevent discoloration.
2. Core and remove the seeds and the veins of the sweet peppers. Cut them into 1/4-inch cubes.
3. 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.
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. 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. 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.

30 minutes