Slow-Fried Potatoes with Green Peppers and Onion

What you need

• 800 g (1 3/4 lb) waxy potatoes
• 1 large onion, cut into thin half-moons
• 2 green frying peppers, seeded, cut into 1 cm strips
• 4 cloves garlic, left in their skins, lightly crushed
• 300 ml (1 1/4 cups) olive oil
• 1 tsp salt
• 2 tbsp fresh parsley, chopped

Method

Restated from the original video

1. 1

   Peel the potatoes and slice them into rounds about 3 mm (1/8 in) thick.

2. 2

   Put the potatoes and garlic in a wide, deep pan. Pour in the oil so it nearly covers them.

3. 3

   Set the pan over low heat and bring the oil up to a gentle shimmer together with the potatoes, about 10 min. Turn the slices now and then.

4. 4

   Add the onion and peppers and keep cooking on low heat for 15 min, until everything is soft and tender but not browned.

5. 5

   Raise the heat to medium and cook for 5-8 min more, until the edges of the potatoes turn golden.

6. 6

   Lift the vegetables out with a slotted spoon onto paper towels and drain for 2 min.

7. 7

   Squeeze the garlic from its skins and mix it through. Season with the salt and scatter with parsley. Serve hot.

Imported from visitsouthernspain.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.