2 Large red potatoes — or any boiling, not baking, potatoes
1/2 Cup red pepper or green bell pepper
1/2 Cup onion
1 Jalapeno (optional, if you like spicy hot food)
1 Clove garlic
2 Green onions
1/4 Teaspoon salt
1/4 Teaspoon paprika
3 Tablespoons vegetable oil
Remove eyes from potatoes. Slice in half lengthwise. Boil in a covered pan for 30 minutes.
Chop onion, red pepper, green onion and jalapeno. Don’t chop into pieces that are too small, or they will vanish in the frying process.
After 30 minutes, check to see if potatoes are ready by sticking a fork in them. If the fork easily penetrates the potato and slides out, the potatoes are ready. If the fork meets a lot of resistance, give the potatoes five more minutes and check again.
When potatoes are ready, put them in cool water for 10 minutes and dry them with a paper towel. Then cut each half lengthwise into thirds and then cut into pieces.
Preheat frying pan over just over medium heat for five minutes. Add 2 tablespoons of oil and potatoes. Fry potatoes for ten minutes until they are browned. Move potatoes to 1/2 of pan. Add 1 tablespoon of oil to other half of pan and pour in vegetables.
Saute the vegetables for five minutes — until the onions appear translucent — and stir in with potatoes. Stir in salt, paprika and crushed or minced garlic and cook another five minutes.
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