Sauteed Potatoes With Sweet Red Peppers

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

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

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

Taken from cooking.nytimes.com/recipes/7633 (may not work)