It's not often that a vegetable dish catches much attention at a holiday buffet. But at my company's Christmas party this season, I was struck by how pretty one potato side dish was. Red and green bell peppers provided a little Yuletide color. Sweet potatoes and new potatoes made for a nice combination. So, when I cooked our rib roast for Christmas dinner, I did my best to duplicate this dish. The results were yummy:Holiday potatoes with red and green peppers
Wash three large sweet potatoes, and pierce several times. Bake these on a foil-lined cookie sheet at 375 degrees for about an hour. Let them cool completely, then peel and cut into 1-inch chunks. Boil five or six new potatoes for 15 minutes. Cool completely and cut into 1-inch chunks. Chop a large sweet onion, a red bell pepper and a green bell pepper. In a wok, heat 2 tablespoons olive oil. Add peppers and onions and cook for about 4 minutes. Then add sweet and new potato pieces and stir-fry. Add salt, pepper to taste. If you like, top with a little fres-grated parmesan cheese. (Since Christmas doesn't officially end until the Feast of the Epiphany on Jan. 6, I see no need to wait 'til next year to try this again!)
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