Southwest Home Fries

In 4-quart saucepan, place unpeeled potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or just until potatoes are fork-tender. Drain; cool slightly.

Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat until hot. Add red pepper and onion; cook 10 minutes or until tender and lightly browned. Stir in paprika, ground red pepper, and remaining 1/2 teaspoon salt. Transfer pepper mixture to bowl.

When potatoes are cool enough to handle, cut into 1-inch chunks. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add potatoes and cook 5 minutes or until evenly browned, turning over several times with wide spatula. Return pepper mixture to skillet; toss to coat potatoes.