Down-Home Country Fries
Look for parboiled potatoes in the frozen food section of the grocery store. You can also microwave potatoes quickly by wrapping them in plastic wrap and cooking on HIGH for 5 minutes.
4 medium russet potatoes
1/2 green bell pepper
1/4 cup margarine
1 salt and pepper
Peel potatoes and cut into 1/2-inch cubes. Finely chop onion and green pepper.
Heat margarine in a large heavy skillet over medium-high heat until a piece of potato sizzles when dropped into skillet.
Add potatoes, onion and green pepper to skillet; toss together lightly until coated with margarine. Sprinkle with salt and pepper.
Cook until potatoes are golden brown on all sides, turning frequently.
Many recipes call for chopped onions. For faster chopping, try chilling the onion thoroughly first. Be sure to chop some extra and freeze 3 tablespoons at a time in small plastic bags. They will last up to 4 months.