4 to 5 small potatoes (1 lb. such as russet, white or red)
1/4 C. finely chopped onion
1 small jalapeno pepper, banana pepper or Anaheim pepper, halved lengthwise, seeded and cut into thin strips(optional)
1/4 tsp. salt
1/8 tsp. coarsely ground black pepper (optional)
3 T. butter, cooking oil or margarine
Fill a medium saucepan one-third full of water; add 1/4 teaspoon salt. Coarsely chop unpeeled potatoes by slicing lengthwise into strips, then cutting crosswise. Place potatoes in saucepan. Bring water to boiling over high heat; reduce heat. Cook, uncovered, for 5 minutes. Remove from heat; drain well. In a medium bowl, combine potatoes, onions, jalapeno pepper, the remaining 1/4 teaspoon salt and pepper. In a large non-stick or cast-iron skillet, melt butter. Add potato mixture and cook over medium heat, turning occasionally, about 20 to 25 minutes or until potatoes are soft and browned to your taste.
Makes 4 servings.
NOTE: Russet potatoes (the brown ones) have a slightly drier, crumblier texture; the whites and reds are firmer and smoother in texture.