Ingredients:
1 lb potatoes, depending on what variety you use, you can peel potatoes
1 small yellow onions, diced
1 -2 roasted garlic cloves, minced
1 medium bell peppers, diced
salt-free lemon-pepper seasoning
oil ( for frying)
salt (optional)
3 tablespoons approximately fresh stock or 3 tablespoons water
chopped fresh parsley ( to garnish)
sour cream
Tabasco sauce
ketchup
plain yogurt
Directions:
Scrub, peel if desired and cut potatoes into 1/2″ slices.
Heat a pan to medium-high and add about 2 T. of oil.
Add potatoes and brown on both sides, about 10 minutes.
Season with lemon pepper or salt and pepper. Add the onion, cook another minute. Next add the bell pepper and garlic and cook another minute. Make sure the garlic does not burn.
Pour approximately 3 T. of fresh stock or water into pan. Cover and increase heat to high. When lid is too hot to touch, reduce heat and cook potatoes about 15 minutes or until potatoes are tender. Uncover pan, raise heat to medium-high again and cook potatoes another 2 to 3 minutes or until crispy and all stock is evaporated.
Adjust seasonings and garnish with fresh parsley.
Serve with your favorite topping.
Servings: 3-4
Time preparation: 10 min.
Time total: 28 min.