Denver Potatoes

Ingredients

Total Yield: 4 serving

• 8 fl-oz Butter, clarified

• 3 lb Russet Potato, peeled and cut medium dice (about 3)

• Salt And Freshly Cracked Pepper (as needed)

• 16 oz Onion, julienned (about 1 medium)

• 8 oz Green Bell Pepper, julienned (about 1 medium)

• 2 clove Garlic, minced

• 1 tbsp Parsley, finely chopped, for garnish

Prep Method

1. Heat a 12 inch sauteuse; preheat the clarified butter

2. Add the potatoes in one single layer

3. Cook until potatoes begin to brown on the bottom, approximately 5 to 10 minutes

4. Add onions and bell pepper, season with salt and pepper

5. Saute until the onions and peppers are translucent and potatoes have taken on a browned crust, about 10 to 12 minutes. Make sure to regulate the heat so the preparation is cooking properly.

6. Add garlic and cook until aromatic, about 1 minute. Continue to saute so the garlic is evenly combined with the vegetables in the pan.

7. Once the Denver Potatoes are done, drain the excess grease from the pan and transfer the potatoes with a slotted serving spoon to a sheet tray that is lined with a triple layer of paper towel. Drain and dry the potatoes.

8. Transfer the drained/dried potatoes to a preheated serving platter . Garnish with minced parsley and serve immediately.