Cottage Fries with Peppers and Onions

1 pound new potatoes

1 onion, slivered

1 clove garlic, minced

1/2 pound crimini mushrooms, sliced (optional)

1 pepper, julienned

olive oil

salt and pepper

Boil potatoes whole until just tender. Let cool and cut into 2″ pieces. Heat olive oil in large skillet and add onions and garlic. Saute until onion begins to brown. Add peppers and mushrooms and saute over medium high heat until they start to caramelize. Move onions and mushrooms to sides of skillet and add potatoes to center. Drizzle with extra olive oil and season with salt and pepper. Allow potatoes to get crisp and brown, then fold onions, peppers and mushrooms in. Serve hot, with a fried egg if desired.

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