Pan-Roasted Potatoes With Peppers & Asiago
Recipe: #37277
July 19, 2021
Categories: Side Dishes, Cheese, Peppers, Potatoes, 5-Minute Prep, Fathers Day Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"A great side for a nice juice steak! From a grocery store recipe card."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (169.2 g)
- Calories 196.7
- Total Fat - 9.9 g
- Saturated Fat - 6.2 g
- Cholesterol - 27.2 mg
- Sodium - 465.1 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 3.4 g
- Sugars - 2.3 g
- Protein - 8 g
- Calcium - 211.3 mg
- Iron - 0.9 mg
- Vitamin C - 34.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel (or not) the potatoes and slice in half lengthwise; cut each half into thin half moon-shaped pieces. Slice the peppers.
Step 2
Preheat a large, nonstick sauté pan on medium-high for 1–2 minutes. Add the butter to the pan, then add potatoes, water, oregano, and paprika; cover and cook 6–8 minutes or until potatoes are tender. Uncover the pan; cook 3–4 more minutes, stirring occasionally, or until the water evaporates and the potatoes begin to brown.
Step 3
Stir in the peppers, salt, and pepper. Cook for 2 more minutes, then remove pan from heat and top with cheese. Serve while hot.
Tips
No special items needed.
1 Reviews
You'll Also Love
