INGREDIENTS

2 TBSP EVOO
2 TBSP minced garlic
3 small onions, diced
4-5 medium potatoes, diced
1/4 cup water
1.5 green bell peppers, sliced
2 TSP salt
1 TSP pepper
1/2 TSP ground sage

WHAT YOU DO

Heat EVOO in a pan over medium heat.
Add garlic. Cook 1 minute.
Add onions.  Stir. Cook 3 minutes.
Add potatoes.  Stir. Cook 3 minutes.
Add water.
Add green bell peppers. Stir. Cook 3 minutes.
Add seasonings. Stir. Add lid.
Reduce heat to medium low.  Cook 10 minutes.
Remove lid.  Return to medium heat.
Cook until desired texture.

EAT.IT.UP!

***   WHOLE30 compliant ***

Prefer this dish prepared with Red or Yukon Gold potatoes, skin on, but you can use any variety of potato, with skin or naked.  Cooking this with the lid off until the potatoes begin to stick to the pan yields a little blackened “crust” on the edges of the veggies.  So good!