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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Bell peppers and sherry vinegar give these potatoes their distinctive flavor. Either long white or russet will work in this recipe. Ingredients:
6 cups (1-inch) cubed peeled potato (about 2 pounds) |
1 (16-ounce) can fat-free, less-sodium chicken broth |
4 teaspoons olive oil, divided |
2 cups coarsely chopped onion |
2 cups coarsely chopped green bell pepper |
1/2 cup coarsely chopped red bell pepper |
1/2 teaspoon salt |
2 garlic cloves, minced |
2 tablespoons paprika |
3 tablespoons sherry vinegar or red wine vinegar |
1 tablespoon chopped fresh or 1 teaspoon dried tarragon |
cooking spray |
1/4 cup dry breadcrumbs |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Preheat oven to 400°.
2. Combine potato and broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Drain potato through a sieve into a bowl, reserving 1 cup cooking liquid.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, bell peppers, salt, and garlic; sauté 2 minutes. Stir in 1/4 cup reserved cooking liquid and paprika; cover and cook 8 minutes or until peppers are tender. Stir in potato, 3/4 cup reserved cooking liquid, vinegar, and tarragon; bring to a boil, stirring to coat. Spoon potato mixture into a 2-quart casserole coated with cooking spray. Combine the breadcrumbs and cheese, and sprinkle over potato mixture. Drizzle breadcrumb mixture with 2 teaspoons oil. Bake at 400° for 25 minutes or until golden brown.
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