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Essential Best Foods Cookbook
by Dana Jacobi
These chunky potatoes, served in their skins, are browned and crusty outside, soft and creamy inside. Generous amounts of onion, peppers, and paprika give this dish health benefits rarely found in comfort food.
Makes 4 servings


• 1 pound small red-skinned potatoes
• 1 1/2 teaspoons extra-virgin olive oil
• 1 onion, finely chopped
• 1/2 small green bell pepper, finely chopped, about 1/2 cup
• 1/2 small red bell pepper, finely chopped, about 1/2 cup
• 1 teaspoon sweet or hot Hungarian paprika
1 teaspoon salt
• Freshly ground pepper

Place the potatoes in a deep saucepan and cover with cold water by 1 1/2". Set the pot over high heat. When the water boils, reduce the heat and boil gently until a knife pierces the potatoes easily, 12 to 15 minutes. Drain and halve or quarter the potatoes, depending on their size.

2. In a heavy medium skillet, heat the oil over medium-high heat. Add the onion and saute for 3 minutes. Add the green and red peppers and cook 2 minutes. Mix in the paprika and salt. Push the onion and peppers to one side of the pan.

3. Add the potatoes to the pan, cut side down, arranging them in one layer. Cook until they are crusty and dark brown, 5 minutes. Turn halved potatoes on their skin side and quartered potatoes to brown the second cut side. Spread the onions and peppers over the potatoes. Cook until the potatoes are browned on the bottom, 3 to 4 minutes longer. Season with pepper to taste. Serve hot.

Another Way: If you like, toss in some cayenne pepper for heat and the added benefits of chile pepper.

Per serving: 123 calories. 2 g fat, 0 g saturated fat. 3 g protein. 23 g carbohydrates, 2 g fiber


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