1 medium russet or 4 small yukon gold potatoes
oil, canola or other neutral type
1/4 cup thinly sliced onions
(1/4 cup thinly sliced bell pepper)
Place potatoes in a saucepan. Cover to at least 1“ with water. Cover and bring to a boil. Cook at a low boil until barely tender, 15- 30 minutes depending on size of potatoes. Remove from water, drain and cool slightly. (You can cook ahead up to this point. Refrigerate, covered, for up to 2 days.) Slice the potatoes. For russets, quarter lengthwise and slice into 1/4” slices. Yukon gold should be cut in 1/4’s or 1/8’s, depending on size. Heat a heavy skillet (cast iron is best) large enough to hold potatoes in a single layer. Add enough oil to liberally coat the bottom of the skillet. Add potatoes and cook over medium heat. Ignore for 10 minutes. Turn potatoes, which should be starting to brown. If no oil is visible, add more and ignore for another 10 minutes. Continue to cook, stirring every two or three minutes, until browned to your satisfaction. Push potatoes to edges of pan and add onions and peppers. Cook until limp. Stir together and serve immediately.
If you’re short on time, Cascadian Farms makes a very good selection of ready-to-cook potatoes.