Ingredients
- 3 tablespoons vegetable oil
- 1 large onion, finely sliced
- 1 large poblano pepper, finely diced
- 1 large red pepper, finely diced
- 2 cloves garlic, coarsely chopped
- 1 tablespoon paprika
- Salt and freshly ground pepper
- 4 red potatoes, cut into 1/2-inch cubes
Directions
Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown.
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By Yarnnose
Webster, MA
on March 30, 2008
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Except for the fact that I too had trouble crisping up the potatoes, this was a delicious and easy side dish.
The only things I did differently was that I changed a couple of ingredients to what I had on hand - green peppers instead of red/poblano and russets instead of red potatoes - and I used a two-stage cooking method.
I used a braiser to do the initial sweating of the aromatics and covered cooking of the potatoes. A little under 15 minutes on medium heat with occasional turning to prevent sticking got the potatoes just barely cooked.
I then transfered everything to a hot iron skillet and let the potatoes crisp up a little. I didn't let them go too long as I was willing to trade a lack of crispness for ensuring that they didn't dry out at all.
I'll definitely make this again.
By jaimec7399_6954617
buford, GA
on May 20, 2007
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Good Recipe but it was a little tough for me to get the potatoes to crisp up in the iron skillet. when i make this next time i think i will blanch the potatoes in oil, let them cool, fry them crispy, then toss them with the onions and peppers in the iron skilled.
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