4 to 6 servings


  • 1 pound very small red or white-skinned potatoes,
    unpeeled and each cut in half or quarters, and
    immediately immersed  in ice cold water
    to prevent discoloration
  • 1 small to medium sweet red pepper, or ½ each
    sweet red and yellow pepper,  cut into a julienne
    (thin strips) or bite-size pieces
  • 1 small to medium onion, peeled, cut vertically into thin
    wedges, and separated into individual pieces
  • 2 tablespoons extra virgin olive oil or other
    cooking oil (corn, canola, or
    safflower oil)
  • 1 to 2 garlic clove(s), peeled and minced
  • Salt or seasoned salt and freshly ground black
    pepper or seasoned pepper to taste
  • Minced parsley (no stems) as desired for garnish


Prepare vegetables for sautéing. 


In large heavy skillet, heat oil over moderate to high heat
(or lightly coat with non-caloric vegetables cooking spray). 


Drain potatoes and add to skillet.  Sauté, stirring frequently, and being careful
potatoes do not burn, for about 10 to 12 minutes.  Reduce heat; add sweet pepper and onion, mixing
well.  Partially cover and cook for about
5 to 7 minutes or until potatoes are fork tender.  Do not overcook; sweet pepper and onion
should be crisp tender.
with salt or seasoned salt and pepper or seasoned pepper to taste.  To serve, sprinkle with minced parsley as a

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