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pan-roasted potato cubes do ahead
Vegetable
Ingredients
•2 russet potatoes, peeled, cut into 1" cubes
•2 tablespoons olive oil
•1 small onion, coarsely chopped
•1 small red bell pepper, cut into 3/4" pieces
•1/4 tsp salt
•1/4 tsp pepper
•1 1/2 tsp chopped fresh rosemary or oregano
Steps
1. POTATOES: Cook in salted water until barely tender,simmering, about
5-
2. Drain, refresh, Place on towel lined baking sheet to dry out.( Made
ahead to this point; cover, refrigerate up to 4 hours.)
3. In large skillet, heat oil over medium high heat until hot. Add onions
and bell pepper; cook 2 to 3 minutes. Add potatoes; cook and stir about 10
minutes or until browned. During last 5 minutes of cooking time season
with salt, pepper and rosemary.
