Sauteed Potatoes In Red Pepper Oil Food

SAUTEED POTATOES IN RED PEPPER OIL

Steps:

• 1. In a medium saucepan, cover potatoes with water, bring to a boil and cook for 20 minutes or until tender.
• 2. Saute garlic in olive oil over medium heat in a large skillet for 2 minutes.
• 3. Add dried red peppers and red bell pepper slices. Saute 3 to 5 minutes until bell pepper is tender.
• 4. Add potatoes to skillet and stir gently to heat and to coat completely with oil.
• 5. Add Italian seasoning and toss.
• 6. Serve sprinkled with scallions.
• 7. Serve good and hot!

PERFECT SAUTéED POTATOES

Steps:

• Cut 1 kg waxy potatoes into chunks.
• Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
• When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
• If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
• Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
• Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
• Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

SAUTEED RED POTATOES

Steps:

• Wash all potatoes and slice into 1/8 - 1/4 inch slices.
• Saute potatoes in oil for a few minutes to coat well.
• Cover the pan and occassionally stir to allow the potatoes to brown.
• Cook for about 20 minutes this way.
• Add salt and pepper, and continue cooking for an additional 5 minutes with no lid stirring frequently.

RED PEPPERS AND ONIONS SAUTEED IN OLIVE OIL

Steps:

• In a large frying pan, gently heat the olive oil and garlic for about 60 seconds on a low flame.
• Add the peppers and onions, basil, pepper, oregano, and pepper flakes.
• Sautee until the the onions are soft and transparent, the peppers and basil"wilt", and the garlic is lightly golden, 10-15 minutes.
• Serve hot.

SAUTEED POTATOES WITH SWEET RED PEPPERS

Steps:

• Cut the potatoes into 1 1/4-inch cubes. Drop them in cold water to prevent discoloration.
• Core and remove the seeds and the veins of the sweet peppers. Cut them into 1/4-inch cubes.
• Drain the potatoes and add them to a saucepan with water to cover and salt. Bring to a boil and simmer for 1 1/2 minutes. Drain.
• Heat the oil in a large, nonstick skillet. Add the potatoes, and cook over medium-high heat, shaking the skillet and stirring occasionally so that the potatoes cook evenly. Cook for about 5 minutes until they begin to brown.
• Add the red peppers, onions, salt and pepper. Cook over medium-high heat for about 5 minutes, shaking the skillet until the potatoes are nicely browned.
• Drain the potatoes into a colander. Return them to the skillet and add the butter. Cook for a few minutes, shaking and tossing the skillet. Sprinkle with parsley and serve immediately.

SAUTEED POTATOES WITH SWEET RED PEPPER

Steps:

• Peel the potatoes, and cut them into 1/4-inch cubes. As the cubes are cut, drop them into cold water.
• Cut away and discard the pepper core and the veins and seeds. Cut the pepper into 1/4-inch cubes.
• Drain the potatoes, and add them to a small saucepan with enough water to cover and salt to taste. Bring to a boil, and simmer for 1 minute. Drain well.
• Heat the oil in a large nonstick skillet, and add the potatoes. Cook, stirring and shaking the pan as necessary, for 5 minutes over medium heat.
• Add the onions, red pepper and salt and pepper to taste. Cook, stirring and tossing, for about 4 minutes or until the potatoes are tender and browned.
• Drain the oil, add the butter, and cook, tossing, for 1 minute. Sprinkle with the parsley, and serve immediately.

SAUTEED POTATOES

Steps:

• Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
• Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
• Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.