1. Wash and peel potatoes, then cut them into 1/2 inch cubes. Slice the bell peppers and onions thinly.

2. Start with a pot of cool water and the potatoes, and bring to a boil on high heat. Simmer for about 15 minutes or until they are barely undercooked. Drain.

3. Heat oil in pan on high heat. Reduce heat slightly and toss potatoes in. Stir potatoes occasionally, until browned on half the the surfaces, about 5 minutes. If smoking, reduce heat a bit more.

4. Add peppers and onions and cook, tossing and stirring occasionally until all vegetables are browned and charred in spots, about 4 minutes. Season to taste with salt and pepper.

Modified from recipe in The Food Lab, page 139-140.