25 ml olive oil 2 tbsp
3 whole garlic cloves, finely chopped
1 kg russet potatoes, peeled 2 lb
1 large red bell pepper, cut into chunks
Cut russet potatoes into chunks. Heat oil in large non-stick skillet over medium-low heat. Add garlic; sauté until pale golden. Increase heat to medium. Add potatoes; cook, stirring every 5 minutes, for about 15 minutes. Stir in pepper. Cook for about 4 minutes longer. Season with salt and pepper. Transfer to bowl.
Serves 4