Here’s a quick and easy side dish that goes so well with just about any main dish. It’s easy to get it going and mostly forget about it while working on the rest of the meal. I served it up this night with chicken cakes but it’d go well with beef, pork or chicken. A little rosemary would have been a good addition, one that I forgot this time around. You couldn’t go wrong by throwing in a little sliced onion too.
- Red or Yellow Potatoes, really small ones like these Honey Golds, scrubbed
- Red, Yellow and Orange Peppers
- Garlic, 2 or 3 cloves
- Olive Oil
Heat a little olive oil over medium low heat. Add the potatoes and stir them around until they’re well coated. Cover them and let them cook for 10 to 15 minutes, stirring every now and then. We’re giving them a nice head start before adding the garlic and peppers.
As the potatoes begin to get tender, add the peppers and garlic to the pan. Continue cooking over medium-low heat, stirring or tossing occasionally, until everything is tender and the peppers begin to caramelize, another 10 minutes or so.