MEDLEY OF SAUTEED NEW POTATOES, ONION, AND SWEET PEPPERS - 8NEWS - WRIC | News Where You Live

MEDLEY OF SAUTEED NEW POTATOES, ONION, AND SWEET PEPPERS

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4 to 6 servings

 

  • 1 pound very small red or white-skinned potatoes, unpeeled and each cut in half or quarters, and immediately immersed  in ice cold water to prevent discoloration
  • 1 small to medium sweet red pepper, or ½ each sweet red and yellow pepper,  cut into a julienne (thin strips) or bite-size pieces
  • 1 small to medium onion, peeled, cut vertically into thin wedges, and separated into individual pieces
  • 2 tablespoons extra virgin olive oil or other cooking oil (corn, canola, or safflower oil)
  • 1 to 2 garlic clove(s), peeled and minced
  • Salt or seasoned salt and freshly ground black pepper or seasoned pepper to taste
  • Minced parsley (no stems) as desired for garnish

 

Prepare vegetables for sautéing. 

 

In large heavy skillet, heat oil over moderate to high heat (or lightly coat with non-caloric vegetables cooking spray). 

 

Drain potatoes and add to skillet.  Sauté, stirring frequently, and being careful potatoes do not burn, for about 10 to 12 minutes.  Reduce heat; add sweet pepper and onion, mixing well.  Partially cover and cook for about 5 to 7 minutes or until potatoes are fork tender.  Do not overcook; sweet pepper and onion should be crisp tender.  Season with salt or seasoned salt and pepper or seasoned pepper to taste.  To serve, sprinkle with minced parsley as a garnish.

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