how to cook potatoes o'brien in the oven

Potatoes O'Brien

This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs. This recipe comes from Casual Cusines of the World.

READY IN: 35mins

SERVES: 6

2

lbs small white potatoes or 2 lbs red potatoes, peeled and cut into 1/2 inch cubes

NUTRITION INFO

Serving Size: 1 (196) g

Servings Per Recipe: 6

AMT. PER SERVING % DAILY VALUE

Calories: 200.6

Calories from Fat 58 g 29 %

Total Fat 6.5 g 9 %

Saturated Fat 2.4 g 11 %

Cholesterol 7.6 mg 2 %

Sodium 365.8 mg 15 %

Total Carbohydrate 33.5 g 11 %

Dietary Fiber 3.7 g 14 %

Sugars 2.8 g 11 %

Protein 3.3 g 6 %

DIRECTIONS

In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
Do not allow the onion to scorch.
Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
Transfer to a serving bowl and set aside.
Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
If the potatoes are too dry, add a little more butter or oil.
Transfer the browned potatoes to the bowl holding the pepper mixture.
Repeat with the remaining butter, olive oil and potatoes.
Return the mixture to the pan.
Raise the heat to high so that it quickly warms through.
Remove from the heat and season to taste with salt and pepper.
Add the parsley and stir to combine.
Return to the serving bowl and serve immediately.