Sauteed Potatoes With Sweet Red Pepper

• 4 to 6 Idaho, Washington or Yellow Gold potatoes, about 1 1/2 pounds
• 1 large sweet red pepper
• 2 tablespoons vegetable or corn oil
• 1/2 cup thinly sliced white onions
• Salt and freshly ground pepper to taste
• 1 tablespoon butter
• 2 tablespoons finely chopped parsley

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

potatoes, sweet red pepper, vegetable, white onions, salt, butter, parsley

Taken from cooking.nytimes.com/recipes/1395 (may not work)