Pan-Browned Potatoes with Red Pepper and Whole Garlic


  • 2 pounds russet potatoes
  • 2 tablespoons olive oil
  • 12 whole garlic cloves
  • 1 large red bell pepper

Heat oil in large nonstick skillet over medium-low heat. Add garlic; sauté until pale golden, 10 minutes. Increase heat to medium. Add potatoes; cook until pale golden, stirring every 5 minutes, about 15 minutes. Stir in bell pepper. Cook until potatoes are tender and golden, stirring every 5 min...

View full recipe at Epicurious


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