Very Nice Potatoes

That’s a carola potato, but maybe I can use it as a pestle before it goes into the pot. I was planning to make an elaborate potato and pepper stew a few nights back, but I ran out of time and just put everything in the roasting pan. It was more delicious than I could have imagined. I roasted the potatoes twenty minutes with the cover on and forty minutes with the cover off. They became velvety inside and just a bit brown around the edges.

Very Nice Potatoes

2 pounds waxy potatoes such as carolas
1 large onion
1 red pepper
1 yellow bell pepper (or any peppers of your choice)
olive oil and salt

Scrub the potatoes well, but leave them unpeeled. Cut into quarters or sixths or eighths so that they are not much bigger than an inch in any direction. Slice the onion into thin half-moons along the longitudinal lines, and julienne the peppers. Place the potatoes, onions, and peppers in a roasting pan and add water to come up to about half an inch on the sides (about one cup of water for two pounds of potatoes). Add several generous tablespoons olive oil and a gesture of salt. Cover the pan and place in a 400 degree oven. After about twenty minutes, uncover the pan and stir gently. After another twenty minutes, give a few more stirs. Twenty more minutes and they should be just right.