Gourmet Home Fries

• knife
• medium bowl
• rubber spatula
• rimmed baking sheet
• large frying pan with lid

• 4 large or 6 medium, firm potatoes (such as red or Yukon gold)
• 2-3 leeks
• 2½ T olive oil
• 1 medium red pepper
• salt
• pepper

Preheat oven to 350.

Scrub or peel the potatoes, then cut into ¾-inch cubes. Toss with ½ T oil, spread in a single layer on the baking sheet, and bake for 30 minutes, until tender.

Meanwhile, wash and trim the leek, then thinly slice. Trim and dice the red pepper.

Heat 1 T oil over medium-low heat and add leeks. Cover and cook for 6-8 minutes, stirring occasionally, until limp.

Add the red pepper, cover, and continue cooking, stirring occasionally, until peppers are tender, andother 5-8 minutes.

Stir in remaining oil, potatoes, salt, and pepper, increase heat to medium-high, and cook, stirring frequently, another 5 minutes.

Serve hot.

Adapted from the recipe for “leek and red pepper hash brown potatoes” in The Vegetarian 5-Ingredient Gourmet – read my review.

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