4 Medium Potatoes, about 1 1/4 pounds), cut into 1/2" wedges
2 Tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Pepper
1 Medium Green Pepper, cut into ½" pieces
1/2 cup Chopped Onion
1/4 cup Beer - I've Used Sam Adams & Stella
1/4 cup Beef Broth
1 Tbsp Brown Sugar
In a large skillet over medium heat, cook potatoes in oil for 15 minutes, turning occasionally. Sprinkle with salt and pepper - to taste. Stir in green pepper and onion; cook 5 minutes longer, stirring occasionally.
In a small bowl, combine the beer, broth and brown sugar. Stir into vegetables. Bring to boil. Reduce heat; cook 2 minutes longer.
Note: we like to dap a little sour cream and shredded cheese on top of them....yummy.