• 20minutes
  • 155calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) (about 6 medium)

  2. red potatoes

  3. 1 1/2 teaspoon(s) salt

  4. 2 tablespoon(s) olive oil

  5. 1 small red pepper , cut into 1-inch pieces

  6. 1 medium onion , cut into 1-inch pieces

  7. 1/2 teaspoon(s) paprika

  8. 1/4 teaspoon(s) ground red pepper (cayenne)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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