Title: Hurricane's Peperonata Potatoes
Categories: Vegetable
Yield: 8 Servings

6	tb	Butter
2	tb	Olive Oil
1 1/2	lb	Maine Potatoes *
1 1/4	c	Onions -- Very Thinly
		Sliced
1 1/2	ts	Garlic -- Minced
1 1/2	c	Red Pepper -- Diced 1"
1 1/2	c	Green Pepper -- Diced 1"
4	c	Tomatoes -- Diced
2	tb	Parsley -- Minced
1	ts	Pepper
1	ts	Salt
1/3	c	Greek Black Olives -- Pitted
		And Slivered
3	tb	Balsamic Vinegar Or Red Wine
		Vinegar
1/4	c	Scallions -- Sliced
2	tb	Basil -- Freshly Chopped

* Peel and dice in 3/4" pieces and boil until just tender.

Method: In large saute pan, heat half the olive oil and half the butter. Add potatoes and cook until browned and crisp. Transfer to large bowl. Add remainder of olive oil and butter to pan and heat. Add garlic and onion and cook until onions are translucent. Add tomatoes and pepper and cook until just softened. Combine in bowl with potatoes, salt, pepper, olives, vinegar, and parsley. Let sit 2-3 hours. Best served at room temperature, but can be reheated. Garnish with scallions and basil. Serves 8.

Recipe By : The Ultimate Maine Potato Cookbook - ISBN 0-9619724-0-8

From: Dan Klepach Date: 25 Mar 97 National Cooking Echo Ä

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