Fried Potatoes and Peppers
/½ cup canola or safflower oil (or enough oil to come up to about ¼ inch in your skillet)
1lb Carola potatoes
2 long Italian peppers ribs and seeds removed, cut into 1-inch by 2-inch pieces.
Kosher salt or sea salt, to taste
Fill a large bowl halfway with cold water. Peel the potatoes and place them in the water as you go, to prevent discoloration.
Slice the potatoes thinly (⅛-1/4 inch thick), and place slices in the bowl of water, as you go.
Drain the sliced potato in a mesh strainer and dump them onto a towel. Pat them dry. They will brown better if you get them nice and dry.
Heat oil in a large skillet (preferably cast iron) over high heat, until hot but not smoking. Add the potato slices and immediately toss them until they're all coated with oil. Let the potatoes cook, undisturbed, for 3-5 minutes, or until the bottom pieces look brown around the edges. Mound the peppers on top and add a pinch or two of salt. Flip the potatoes over with a spatula, so some raw potatoes and peppers are on the bottom of the skillet. Leave them undisturbed for another 3-5 minutes, until they are nice and brown on the bottom. Continue to brown and toss potatoes for 5-10 minutes longer, until about half of them are crisp and brown and the rest are soft and creamy.
Serve hot. Season to taste with salt
