Recipes:
## Potatoes O’Brien
### INGREDIENTS
6 russet potatoes
2 teaspoons salt, divided
3 tablespoons butter
1 medium onion, minced
½ green bell pepper, minced
2 tablespoons coarsely chopped pimiento
1/8 teaspoon pepper
**SERVES 6**
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### Make Ahead
You can prepare these potatoes through step 1 up to 24 hours ahead. Refrigerate until ready to cook.
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### VARIATION
For a more colorful side dish, add 2 tablespoons each minced yellow and red bell pepper in step 2.
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### 1
Peel and cube potatoes. Place in a large saucepan; cover with water. Bring to a boil; add 1 teaspoon salt. Boil until tender, about 5 minutes; drain well.
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### 2
Melt butter in a large skillet over medium heat; add potatoes, onion, bell pepper and pimiento.
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### 3
Cook until potatoes are slightly crisp and browned, stirring gently to prevent sticking, about 15 minutes. Remove skillet from heat; add remaining salt and pepper.
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### Make It Quicker
• If you are in a hurry, save time by simply slicing the potatoes instead of cubing them. The thin slices will cook more quickly.
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### Presentation Idea:
When serving these delectable potatoes for a party, place in a wide, shallow dish. The potatoes will remain crisp and firm. For an added touch, sprinkle potatoes with finely chopped parsley, chives or green onions.
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