Potato Pepper Fry
Pan-fired cubanelle peppers, sweet onion, yellow potatoes and zucchini, then tossed till coated with a mustard sauce! the zucchini adds a juicy component if done just right – tender, not mushy.
Cook up five pounds of these tender creamy golden thin-skin potatoes and chill till ready to use in various recipes. Today it’s a potato pepper fry. We keep the fat low and the flavor high! Rich!
Makes 6 cups
2 T. extra virgin olive oil
2 lg. cubanelle peppers, cored and cut into lg. dice
1 lg. sweet onion, peeled and cut into lg. dice
5 yellow skin potatoes – keep skins on – boiled till fork tender, chilled till cold, then cut into 1/2-3/4 inch cubes
1 t. salt
1 t. garlic powder
12 oz. fresh zucchini, cut ends off, cut into 3 segments, stand each segment on end, cut from top to bottom in a cross, then cut each strip crosswise into 1/2 inch wide pieces/cubes
1/2 c. prepared yellow mustard
1/4 c. apple vinegar, the cheap kind
1 T. granulated sugar
fresh grind black pepper to taste
1- In extra-large skillet, over medium heat, melt olive oil.
2- Add peppers and onion, stir to coat and saute till partially wilted.
3- Add potato cubes and sprinkle salt and garlic powder over all. Stir to coat, even out in pan without patting down and cook till lightly browned on one side.
4- Flip and fry on opposite side, browning as desired, stirring as needed
5- Add zucchini, stir easily into potatoes, even out in pan and cook till tender not mushy.
• Zucchini doesn’t take long to cook.
6- Add fresh grind black pepper to taste.
7- Combine mustard and vinegar in bowl and whisk till smooth. Pour over potato, stirring gently till coated. Cook about 5 minutes longer and serve.
• The skillet is going to char on the bottom. Either leave it or scrape some of it up and into the potato mix. I like char, some don’t. You decide for you.