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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
2 russet potatoes, approximately 1 ¼ pounds, peeled and cut into 1 inch cubes
¾ teaspoon salt, divided into ½ teaspoon and ¼ teaspoon
2 tablespoon oil
1 small onion, coarsely chopped
1 small red bell pepper cut into ¾ inch pieces
¼ teaspoon pepper
Place potatoes in large saucepan. Add water to cover and bring to a boil. Add ½ teaspoon salt and reduce heat. Simmer 5 to 6 minutes or until barely tender - Do not overcook. Drain and rinse with cold running water. Place on towel-lined baking sheet to dry out and chill. In large skillet, heat oil over medium-high heat until hot. When hot, add onion and red pepper and cook 2 to 3 minutes Add potatoes, cook and stir about 10 minutes or until potatoes are browned. Season with ¼ teaspoon salt and ¼ teaspoon pepper during last 5 minutes of cooking time.