Ingredients
5 medium red potatoes
2 medium bell peppers
1 large onion
4 tbsp. olive oil
1 tsp. salt
1/2 tsp. Black pepper
Method
Sources
📖
Recipe1M+
dataset
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French-engineered grinding mechanism — lifetime pepper mill
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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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, saute 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.