Instructions: Boil potatoes in salted water until tender, about 20 to 30 minutes. Remove and allow to cool. Cut into quarters and set aside.

In a 12- to 14-inch saute pan, heat oil until smoking. Add onion, bay leaf, garlic, cumin and walnuts and cook until onions are soft and golden brown, about 8 to 10 minutes. Add potatoes and toss to mix. Season with salt and pepper and cook 4 to 5 minutes more, or until completely hot and just starting to fall apart. Add peppers, toss through and serve immediately.

This recipe yields 4 servings.

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