Best Sauteed Potatoes With Sweet Red Peppers Recipes

CRISP SAUTéED RED POTATOES RECIPE

Steps:

• Heat a large skillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
• Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you'll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter. Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls might have been a better choice to cook these.
• Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt & pepper (I used about 3/4 tsp salt and 1/8 tsp pepper), toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.

POTATOES AND PEPPERS

Steps:

• Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

SWEET PEPPER SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat; saute peppers and onion until crisp-tender, 4-6 minutes. Add garlic, salt and pepper; cook and stir 1 minute.

SWEET POTATOES WITH SAUSAGE AND PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
• Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
• Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
• Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.

SAUTEED POTATOES WITH SWEET RED PEPPER

Steps:

• Peel the potatoes, and cut them into 1/4-inch cubes. As the cubes are cut, drop them into cold water.
• Cut away and discard the pepper core and the veins and seeds. Cut the pepper into 1/4-inch cubes.
• Drain the potatoes, and add them to a small saucepan with enough water to cover and salt to taste. Bring to a boil, and simmer for 1 minute. Drain well.
• Heat the oil in a large nonstick skillet, and add the potatoes. Cook, stirring and shaking the pan as necessary, for 5 minutes over medium heat.
• Add the onions, red pepper and salt and pepper to taste. Cook, stirring and tossing, for about 4 minutes or until the potatoes are tender and browned.
• Drain the oil, add the butter, and cook, tossing, for 1 minute. Sprinkle with the parsley, and serve immediately.

SAUTEED POTATOES

Steps:

• Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
• Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
• Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.

SAUTEED SWEET POTATOES AND SPINACH

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
• Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
• In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
• Stir in balsamic vinegar; season with coarse salt and ground pepper.

SAUTEED POTATOES WITH SWEET RED PEPPERS

Steps:

• Cut the potatoes into 1 1/4-inch cubes. Drop them in cold water to prevent discoloration.
• Core and remove the seeds and the veins of the sweet peppers. Cut them into 1/4-inch cubes.
• Drain the potatoes and add them to a saucepan with water to cover and salt. Bring to a boil and simmer for 1 1/2 minutes. Drain.
• Heat the oil in a large, nonstick skillet. Add the potatoes, and cook over medium-high heat, shaking the skillet and stirring occasionally so that the potatoes cook evenly. Cook for about 5 minutes until they begin to brown.
• Add the red peppers, onions, salt and pepper. Cook over medium-high heat for about 5 minutes, shaking the skillet until the potatoes are nicely browned.
• Drain the potatoes into a colander. Return them to the skillet and add the butter. Cook for a few minutes, shaking and tossing the skillet. Sprinkle with parsley and serve immediately.