Baby Potatoes And Sweet Peppers In Tomato Dill Butter Recipe

Ingredients for Baby Potatoes And Sweet Peppers In Tomato Dill Butter

• 4 tablespoons butter
• 2 tablespoons tomato paste
• Fresh Dill
• Pepper
• Baby Potatoes
• Olive Oil
• Garlic Cloves
• 1 cup sliced carrots
• Red Pepper
• Yellow Pepper
• Green Pepper

How to Make Baby Potatoes And Sweet Peppers In Tomato Dill Butter

1. In a small bowl, combine 2 tablespoons of butter, 2 tablespoons of tomato paste, 1 tablespoon of fresh dill (chopped), and 1/4 teaspoon of black pepper. Mix well.
2. Cover the butter mixture and refrigerate until ready to use.
3. Cook 1 pound of baby potatoes (or equivalent in quartered larger potatoes) in boiling water for 15-25 minutes, or until tender.
4. Drain the potatoes thoroughly.
5. In a wok or large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 2 cloves of minced garlic and stir-fry for 10 seconds.
6. Add 1 cup of sliced carrots and stir-fry for 2 minutes. Add 2 cups of sliced sweet bell peppers (any color or combination) and stir-fry for 1-2 minutes, or until the peppers soften and slightly char.
7. Add the cooked potatoes to the skillet and stir-fry for 2 minutes, until heated through.
8. Stir in the chilled tomato-dill butter mixture, tossing gently to coat all the vegetables evenly. Serve immediately.