Peruvian Blue Home Fries

(adapted from Vegetarian Times, Oct., 02)

2 lbs. All blue potatoes (or mix of potatoes), unpeeled and cubed

3 Tbs. olive oil

¼ t. salt 2 med. onions, chopped

1 green pepper, chopped 1 red pepper, chopped

1 yellow pepper, chopped ½-1 finely chopped jalapeno

3-4 large cloves garlic, chopped 3 Tbs. lemon juice

1 c. lightly toasted peanuts, coarse ground minced fresh cilantro

1.Cover potatoes with cold water and bring to a boil. Cook until just tender, about 10 minutes. Then drain and set aside.

2.Heat large skillet over medium heat. When hot add 3 Tbs. olive oil, wait about 10 seconds, swirling to coat pan. Add potatoes in a single layer cooking about 5 minutes, stirring occasionally.

3. Sprinkle with ¼ t. salt and turn potatoes until all sides are browned. Remove from pan.

4. In hot pan saute chopped onions over medium heat until golden, about 5 minutes. Add peppers, stirring often for about another 5 minutes.

5. Return potatoes to pan with garlic and heat through, adding lemon juice as you stir.

6. Garnish with chopped peanuts and cilantro. Serve hot or warm. Mmmmmmm! This is beautiful and delicious!