4 large potatoes
4 garlic cloves, minced
1/4 cup chopped onion
2 tablespoons olive oil
1 tablespoon butter
2 small green, red, or yellow peppers, cut in strips
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon black pepper
2 tablespoon parsley
2 or 3 teaspoons snipped fresh rosemary
Peel potatoes and cut into 1 inch chunks. Cook potatoes in boiling water until almost tender, almost 5 minutes. Drain; set aside. Heat olive oil and butter in a large heavy skillet; cook garlic and onions over medium heat until soft; toss in pepper strips. Cook and stir for 1 minute. Add potatoes and cook until golden brown and crisp around the edges, stirring occasionally (about 15 minutes). Season with salt and pepper and sprinkle with fresh herbs. Serves 8.
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