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Potatoes O’Brien with Roasted Pepper

Potatoes O’Brien with Roasted Pepper – Forkwise recipe card (illustration, no photo yet)
BreakfastAmerican⏱ 35 minServes 4EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 3 cups potato cubes
  • Oil, for frying
  • Salt
  • 1 slice onion
  • 1½ tbsp butter
  • 1 red bell pepper, roasted, peeled and diced
  • 1 tbsp chopped parsley

Method

  1. Fry the potato cubes in hot oil until golden and tender, then drain and salt them.
  2. Cook the onion slice in the butter for 3 minutes, lift it out and add the diced pepper.
  3. When the pepper is hot, add the potatoes and stir to mix.
  4. Turn into a dish and scatter with parsley.

Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “O’Brion Potatoes”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.