Pan-Browned Potatoes With Red Pepper and Whole Garlic

Name: Pan-Browned Potatoes With Red Pepper and Whole Garlic
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 12 whole garlic cloves; 2 lbs russet potatoes, peeled, cut into 1/2-inch pieces; 1 large red bell pepper, cut into 1/2-inch pieces

Submitted by lazyme

"These are my husband's favorite potatoes. We have these as a sidedish for either dinner or breakfast. I don't usually peel the potatoes, which makes this an especially quick dish. I believe I got this recipe from Bon Appetit. ZWT West region."

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photo by Junebug

Ready In:: 50mins
Ingredients:: 4
Serves:: 4

ingredients

2 tablespoons olive oil
12 whole garlic cloves
2 lbs russet potatoes, peeled, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces

directions

Heat oil in large nonstick skillet over medium-low heat. Add garlic; sauté until pale golden, 10 minutes.
Increase heat to medium. Add potatoes; cook until pale golden, stirring every 5 minutes, about 15 minutes. Stir in bell pepper.
Cook until potatoes are tender and golden, stirring every 5 minutes, about 15 minutes.
Season with salt and pepper.
Transfer to bowl.

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Reviews

This was really great! A lot like how I do hash browns (minus the onion). Loved the crispy, tender, garlicky textural/flavour thing that was happening.

evelynathens
We really enjoyed this recipe! I used Yukon Gold potatoes and I did boil them for about 5 minutes first. Otherwise, I made as posted. The flavor is great and I'll be using this recipe many times! Thanks for posting!

Nancy G.
Great tasting recipe that was simple to do. I cooked mine for probably about 40 minutes while preparing bacon, eggs and toast to go along with it. I cooked them in a non stick pan and stirred them more during the beginning. I know why these are your DH's favorite potatoes as my DH took one bite and said "these are keepers!". Thanks for sharing your recipe lazyme!

Junebug
This was really easy to make. I also did not peel the potatoes. I found that they started to burn a little bit, so I added a little water to the pan. The water seemed to help the potatoes cook a little quicker and deglazing the pan this way added all the flavor from the little bits on the pan to the potatoes.

MsBindy

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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