Pan-Browned Potatoes w/ Red Pepper & Whole Garlic
Vicki Butts (lazyme)
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- 2 Tbsp
- olive oil
- whole garlic cloves
- 2 lb
- russet potatoes, peeled, cut into 1/2-inch pieces
- 1 large
- red bell pepper, cut into 1/2-inch pieces
1Heat oil in large nonstick skillet over medium-low heat.
2Add garlic; saute until pale golden, 10 minutes.
3Increase heat to medium.
4Add potatoes; cook until pale golden, stirring every 5 minutes, about 15 minutes.
5Stir in bell pepper.
6Cook until potatoes are tender and golden, stirring every 5 minutes, about 15 minutes.
7Season with salt and pepper.
8Transfer to serving bowl.