This recipe is adapted from a recipe that I got in my Mediterranean cooking class in Boston. I love love loved that class! It definitely inspired my cooking and taught me valuable skills like how to chop garlic.
2 large Yukon potatoes, cubed
5 small sweet peppers (or 1 red pepper), chopped
1/2 yellow onion, chopped
2 cloves garlic, chopped
2 T. capers
1 t. parsley
salt and pepper
In a large deep-frying pan, heat 2 T. olive oil. Pat potatoes dry; add them to the hot oil. Reduce heat to medium-low and cook for 20 minutes, turning potatoes every 4 minutes. Add onions, peppers and garlic. Cook for 5-10 minutes or until peppers and onions are tenders. Add capers, parsley and salt and pepper. Stir and cook for 2 more minutes. Serve warm.