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O’Larry’s Skillet Potatoes

My husband, Larry, uses all fresh ingredients when he prepares his famous O’Larry’s Skillet Potatoes. These zippy potatoes have colorful bits of red pepper.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 2 pounds potatoes, cut into 1/2-inch cubes
  • 1 medium onion, finely chopped
  • 1 medium sweet red pepper, chopped
  • 1 teaspoon Caribbean jerk seasoning
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 2 garlic cloves, minced


  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until almost tender. Drain.
  • In a large skillet, saute the potatoes, onion, red pepper, jerk seasoning and salt in oil until potatoes are golden brown and vegetables are tender. Add garlic; cook 1 minute longer.
Nutrition Facts
3/4 cup: 129 calories, 6g fat (1g saturated fat), 0 cholesterol, 271mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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Average Rating:
  • jfvoelk
    Mar 18, 2009

    Very good & quick with just a little zip.

  • blarneygft
    Mar 12, 2009

    No comment left

  • marlenejean17
    Mar 12, 2009

    I would definitely not discard the peelings, especially if you're going to boil them. Three negative things happen. The flavor is lost without the protective peeling, taste escapes, vitamins are lost and besides the peeling on fruits and vegetables adds to the flavor.