Onions and potatoes should not be stored together because the potatoes will spoil quickly. To keep these vegetables fresher longer, store away from heat or light in separate areas.
6 russet potatoes
2 tsp salt
3 Tbsp butter
1 medium onion, minced
1/2 green bell pepper, minced
2 Tbsp coarsely chopped pimiento
1/8 tsp pepper
Peel and cube potatoes. Place in a large saucepan; cover with water. Bring to a boil; add 1 teaspoon salt. Boil until tender, about 5 minutes; drain well.
Melt butter in a large skillet over medium heat; add potatoes, onion, bell pepper and pimiento.
Cook until potatoes are slightly crisp and browned, stirring gently to prevent sticking, about 15 minutes. Remove skillet from heat; add remaining salt and pepper.
Presentation Idea: When serving these delectable potatoes for a party, place in a wide, shallow dish. The potatoes will remain crisp and firm. For an added touch, sprinkle potatoes with finely chopped parsley, chives or green onions.
If you are in a hurry, save time by simply slicing the potatoes instead of cubing them. The thin slices will cook more quickly.