Description
A delicious medley of vegetables sautéed to perfection.
Ingredients
Scale
- 2–3 Tablespoons vegetable oil
- 1 ½ pounds yukon gold potatoes, (1/2 inch diced)
- 2 bell peppers, (seeded, 1/2 inch diced)
- 1 cup white onion, (1/2 inch diced)
- 2 cloves garlic, (minced)
- 2 Tablespoons salted butter
- 1 teaspoon creole seasoning
- ¼ teaspoon black pepper
- salt, to taste
Instructions
- Place a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of oil to the skillet and swirl it around to coat the bottom of the pan.
- Add the potatoes, bell peppers, and onion. Toss to coat in the oil.
- Cover and cook for 20 minutes, stirring the veggies every few minutes, making sure to scrape the bottom of the skillet so nothing gets stuck.
- At the 20 minute mark, check to see if the potatoes are cooked through; if they aren’t, continue to cook until they are.
- Turn the burner up to high and add the garlic, butter, creole seasoning, and black pepper, stir to combine.
- Cook an additional 5 minutes or so until you get a char on the potatoes, stirring occasionally.
- Taste and add salt if needed, serve immediately.
Notes
- For a spicier version, consider adding diced jalapeños or cayenne pepper.
- Make sure to keep the heat high enough to get a nice char on the potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg