This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs.
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1/2 small red bell pepper, seeded, deribbed and finely diced
- 1/2 small green bell pepper, seeded, deribbed and finely diced
- 2 pounds small white or red potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons finely chopped fresh parsley
In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil. Add the onion and sauté, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes. Do not allow the onion to scorch. Add the red and green peppers and sauté until beginning to soften, 3-5 minutes longer. Transfer to a serving bowl and set aside.
Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan. Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes. If the potatoes are too dry, add a little more butter or oil. Transfer the browned potatoes to the bowl holding the pepper mixture. Repeat with the remaining butter, olive oil and potatoes.
Return the mixture to the pan. Raise the heat to high, so that it quickly warms through. Remove from the heat and season to taste with salt and pepper. Add the parsley and stir to combine. Return to the serving bowl and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
190 calories; 6g total fat; 8mg cholesterol; 11mg sodium; 31g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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