The first of this season’s teeny, tiny new potatoes are in to the fountain farmer’s market so we are indulging in one of our favorite summer sides. My fiance is obsessed with this dish and would likely eat it every night if I would prepare it. It’s super easy, and again, uses fresh, seasonal ingredients anyone should be able to find.
Half a pint (5-10) new potatoes, washed well. Cut large ones into halves or quarters. Leave the small ones whole.
2 small green peppers, cut into 1-inch pieces
1 large scallion, sliced and separated
2 tblspn olive oil
Heat the oil in a large pan over medium-high heat. Add potatoes, cut side down and cook until cut side begins to brown. Add pepper, scallion, salt and pepper and cook another five to ten minutes or until potatoes are tender. (Serves 2)