Pan-Browned Potatoes With Red Pepper and Whole Garlic |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These are my husband's favorite potatoes. We have these as a sidedish for either dinner or breakfast. I don't usually peel the potatoes, which makes this an especially quick dish. I believe I got this recipe from Bon Appetit. Ingredients:
2 tablespoons olive oil |
12 whole garlic cloves |
2 lbs russet potatoes, peeled, cut into 1/2-inch pieces |
1 large red bell pepper, cut into 1/2-inch pieces |
Directions:
1. Heat oil in large nonstick skillet over medium-low heat. Add garlic; sauté until pale golden, 10 minutes.
2. Increase heat to medium. Add potatoes; cook until pale golden, stirring every 5 minutes, about 15 minutes. Stir in bell pepper.
3. Cook until potatoes are tender and golden, stirring every 5 minutes, about 15 minutes.
4. Season with salt and pepper.
5. Transfer to bowl.
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