Recipe courtesy of Georgia Downard
Show: Cooking Live
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large skillet cook the onion, green pepper and pimiento in 2 tablespoons of the oil over moderate heat, stirring occasionally, until vegetables are softened. Transfer vegetables to a bowl. In the skillet heat the remaining oil over moderately high heat until hot and add the potatoes. Saute, stirring occasionally, for 15 to 20 minutes, or until tender and crisp. Stir in the vegetable mixture and correct seasoning. Heat over moderately low heat until hot and serve.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Potatoes and Onions

Recipe courtesy of Rachael Ray

Roasted Baby Potatoes with Rosemary

Recipe courtesy of Rachael Ray

Faux Pierogi over Cabbage and Potatoes O'Brien

Recipe courtesy of Robert Irvine

Breakfast Potatoes

Recipe courtesy of Ree Drummond

Cheesy Potatoes

Recipe courtesy of Sandra Lee

Hash Brown Potatoes

Recipe courtesy of Anne Burrell

Crisp Rosemary Potatoes

Recipe courtesy of Gourmet Magazine

Herb-Roasted Potatoes

Recipe courtesy of Tyler Florence

Duck with Potatoes and Onions

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories