Ingredients
- 1 pound potatoes (russet potatoes, 2 large)
- 1/2 cup red bell peppers (roasted, thinly sliced)
- 2 tablespoons unsalted butter
- 2 tablespoons water
- 1 teaspoon dried oregano
- ½ teaspoon paprika (smoked)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 3 ounces grated Asiago cheese
How to Make
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Step 1: Peel (or not) the potatoes and slice in half lengthwise; cut each half into thin half moon-shaped pieces. Slice the peppers.
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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.
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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.
We hope you enjoy this recipe!
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