Sauteed Dutch Yellow Peewee Potatoes (From Package)

Tender Dutch Yellow Peewee potatoes are browned in olive oil and butter with onion, chile powder and cumin, then finished with sweet red bell pepper. This simple skillet side dish is crisp and golden on the outside and creamy inside, with a mild Southwestern flavor.

Peewee Potatoes

Servings: About 4
Prep Time: About 15 minutes
Cook Time: About 20 minutes, plus time to boil the potatoes

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 (12-ounce) package Melissa’s Dutch Yellow Peewee Potatoes, boiled until tender and cut in half
• ½ cup diced onion
• 2 teaspoons chile powder
• ½ teaspoon ground cumin
• ½ red bell pepper, seeded and thinly sliced

Instructions:

1. Boil the potatoes until tender. Drain well and, when cool enough to handle, cut them in half.
2. Heat the olive oil and butter in a large skillet over medium heat.
3. Add the potatoes, onion, chile powder and cumin.
4. Cook, tossing and stirring frequently, until the potatoes begin to brown, about 5 minutes.
5. Add the sliced red bell pepper.
6. Continue cooking and tossing the potatoes so they brown evenly without burning, until the bell pepper is tender and the potatoes are evenly golden brown, about 10 minutes more.
7. Serve hot.

Tip: Drain the boiled potatoes thoroughly before adding them to the skillet. A dry surface will help them brown rather than steam. Give them enough room in the skillet so the cut sides can make good contact with the hot pan.

Source: Melissa’s Dutch Yellow Peewee Potatoes package