Fried Taters

• annokset: 6 to 8

Ainekset

1/2 cup safflower oil

6 medium white or russet potatoes, peeled and thinly sliced

Salt and pepper

1 large onion, chopped

1 red bell pepper, diced

1 green bell pepper, diced

Ohjeet

Heat the oil in a large lidded skillet over medium heat.

Add the potatoes and season with salt and pepper.

Cover and let steam about 10 minutes.

Remove the lid, add the onion and peppers, and cook uncovered for 15 to 20 minutes, until the vegetables are fork-tender

Muistiinpanot

Dolly says: "We always had taters on teh dinner table--and the breakfast and lunch table, too. Taters were a staple of my childhood and I've never met one that I didn't like! Mama used them in just about everything--soups, stews, salads--you name it. Her simple fried spuds were always and still remain my favorite. The secret to their special taste? She steamed them just a bit before adding the onions and peppers."