Yield: 4 Servings
|Olive oil spray|
|½ pounds||Red potatoes, scrubbed, sliced 1/4" thick|
|Salt and pepper|
|¼ cup||Red and green bell peppers, minced|
|½ teaspoon||Caraway seed, or more, crushed|
|2 teaspoons||Balsamic vinegar, or more|
Heat a large skillet or grill pan. Spray and add potatoes. Season with salt and pepper; saute, turning, until almost soft.
Add peppers and caraway seeds and saute about 2 to 3 minutes.
At time of serving, push potatoes aside; add vinegar and stir to deglaze and loosen all particles from botton of pan. Add more vinegar if you like.
menu: grilled and peppered loin with sweet onion-rosemary sauce, served with warm new potatoes and caraway Dallas (1987) ISBN 1555841767
Recipe by: Dean Fearing, Mansion on Turtle Creek Cookbook Posted to Kitmailbox Digest by PATh <phannema@...> on Apr 11, 1997