Bring a pot of water to boil for the potatoes and boil until just tender, but not mushy. Drain well, cover and set aside.
Heat the oil in a large saute pan and saute the red and green bell peppers until they begin to soften. Add the onion and saute until translucent. Stir in the drained potatoes and season with salt and pepper. Garnish with fresh parsley.
2008, Robert Irvine, All Rights Reserved
Recipe courtesy of Emeril Lagasse