Pan-Browned Potatoes With Red Pepper and Whole Garlic

lazyme's Note:

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.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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:

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

Reviews

[evelyn/athens]

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.

[Lvs2Cook]

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!

[Junebug]

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!