2 large sweet potatoes, peeled and cut into 1-inch cubes
(or use half Yukon Gold potatoes)
6 tablespoons olive oil, divided
1 red bell pepper, chopped
1/4 cup green onions
2 tsp smoked paprika
salt and freshly ground black pepper
2 tbsp chopped fresh parsley
Add the potatoes to a large saucepan of salted boiling water and simmer until barely tender. Drain and dry completely with paper towels. OR toss with olive oil and bake at 400° on a large baking sheet. Turn every 10 minutes, until barely tender.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the green onions and red pepper, and saute’ until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
Add the remaining 4 tablespoons oil to the skillet, and then add the drained and
dried potatoes. Cook in a single layer, stirring occasionally, on medium heat
until they are tender, about 6 minutes. Increase the heat to high and cook, without
stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with
the smoked paprika and gently stir in the reserved vegetables and parsley.