Pepper and Potato Home Fries

Slice each potato lengthwise into 6 wedges. Slice peppers into 1/2-inch-wide slices. Dice onion.

In nonstick 12-inch skillet over medium heat, in 2 Tbsp. hot olive oil, sauté potatoes, onion and 1/2 tsp. salt until potatoes and onion are golden brown and tender, turning occasionally, about 20 minutes.

Meanwhile, in another 12-inch skillet or a 5-quart Dutch oven, cook bell peppers with black pepper and 1/2 tsp. salt in 2 Tbsp. hot olive oil over medium-high heat until golden brown and tender, stirring occasionally.

Stir potatoes and peppers together and spoon onto platter.