Makes 4 servings Difficulty
6-8 medium red potatoes, quartered 1-1/2 Tablespoon unsalted butter 1/2 onion, coarsley chopped 1/2 red bell pepper, chopped in 1/2" dice 1 teaspoon fresh rosemary, chopped Salt and freshly ground black pepper
In a large saucepan cover potatoes with cold water. Bring water to a rapid simmer over medium-high heat. Continue to simmer until potatoes are just tender. Drain and set aside.
In a large sauté pan, melt butter over medium heat. Add onions and sauté for 2 minutes or until tender. Add peppers and rosemary; sauté for 2 minutes. Add potatoes and continue to sauté for 5-6 minutes or until tender and nicely browned in spots. Season to taste with salt and freshly ground black pepper. Serve.