Lemony Potatoes and Sweet Peppers

Take advantage of fall (or spring) baby new potatoes, smother them with sweet bell pepper strips and a tangy lemon butter sauce, to make this dish a perfect side for just about anything.

1 lb. baby potatoes- Yukon, red bliss, purple or fingerling

1 sweet bell pepper – red, yellow or orange, seeded and sliced into strips

1 T olive oil

1 shallot, minced

1 garlic clove, minced

½ C chicken or vegetable broth

1 T fresh or 1 teaspoon dried thyme leaves

1 T butter, chilled

2 tablespoons fresh lemon juice

1 t sea salt and pepper, to taste

Fresh chopped parsley, for garnish

Bring a pot of water to a boil, add the potatoes and reduce heat. Simmer potatoes until barely tender, about 5 minutes. Drain potatoes, cool, and halve lengthwise. Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes. Stir in stock. Add sliced bell peppers. Cook until liquid is reduced by a third, about 2 minutes. Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper. Garnish with more thyme leaves or parsley. Serves 4-6.

One thought on “Lemony Potatoes and Sweet Peppers

  1. Mary Lou Williamson.

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