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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A quick and delicious potato dish. Great for a weeknight meal. This dish goes very well with the Succulent Roasted Game Hens in a Jiffy recipe. Note to World Tour participants - this dish, the ingredients, and the cooking method, are typical for the Southwest U.S. region. If you add some hot peppers, it will also be typical for U.S./Mexico border cooking. Ingredients:
1 tablespoon olive oil |
1/2 red bell pepper, diced |
1/2 red onion, thinly sliced |
2 stalks celery, sliced |
1/2 teaspoon paprika |
1 1/2 teaspoons minced thyme leaves (or 1/2 tsp dried thyme) |
2 tablespoons minced parsley |
salt and pepper |
1 -2 russet potato, cut into 1/2 inch cubes, patted dry |
1 cup chicken broth or 1 cup vegetable broth |
Directions:
1. Heat oil in heavy skillet over high heat.
2. Add bell pepper, onion and celery.
3. Cook, stirring often, until soft, about 5 minutes.
4. Add paprika, thyme, parsley, salt and pepper to taste.
5. Stir in potato.
6. Add broth; heat to boiling.
7. Lower heat to simmer; partially cover pan.
8. Cook, turning occasionally, until potato is tender, about 10 minutes.
9. Keep warm until ready to serve.
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