Potato Pepper Fry

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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

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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.

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