VEGAN--Pan-Browned Potatoes with Red Pepper and Whole Garlic

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<mx2 source= " MasterCook 5.0 " date= " May 17, 2000 " >

<Summ>

<Nam>

Pan-Browned Potatoes With Red Pepper and Whole Garlic

</Nam></Summ>

<RcpE name= " Pan-Browned Potatoes With Red Pepper and Whole Garlic " author= " Bon

Appetit, March, 1999 " >

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

& quot;Post & quot;

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IngR name= " olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " garlic cloves " unit= " whole " qty= " 12 " ></IngR>

<IngR name= " russet potatoes, peeled " unit= " pounds " qty= " 2 " >

<IPrp>

cut into 1/2 & quot; pcs

</IPrp>

</IngR>

<IngR name= " red bell pepper " unit= " large " qty= " 1 " >

<IPrp>

cut into 1/2 & quot; pcs

</IPrp>

</IngR>

<DirS>

<DirT>

Heat oil in large nonstick skillet over medium-low heat. Add garlic; saut‚

until pale golden, 10 minutes. Increase heat to medium. Add potatoes; cook

until pale golden, stirring every 5 minutes, about 15 minutes. Stir in bell

pepper. Cook until potatoes are tender and golden, stirring every 5 minutes,

about 15 minutes. Season with salt and pepper. Transfer to

bowl. & #013; & #010; & #013; & #010;MC_Busted by Karen C. Greenlee & #013; & #010;

</DirT>

</DirS>

</RcpE></mx2>