Instructions: Wash, peel and slice potatoes in 1/4 inch rounds. Steam potatoes 3-5 minutes or until tender but still firm enough to hold their shape. Remove from steamer and set aside. Preheat canola oil in deep fryer.

Wash pepper and pat dry with paper towels. Roast pepper over open flame or broil under preheated broiler, turning frequently, until skin is wrinkled and charred. Place pepper in plastic bag and set aside 15 minutes to sweat. When pepper is cool, remove skin, seeds and stem, and slice pepper into strips. Set aside.

Flash fry potatoes in oil in deep fryer and set aside to drain on paper towels. Place olive oil in a large skillet over medium heat. Add onion and saute until tender. Add roasted red bell pepper and potatoes. Sprinkle with seasoned salt and stir until combined and hot.

Serves 4

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