Potatoes Natur with Roasted Bell Peppers

It seems that some of you might already be fasting as a preparation for the holy holiday of Christmas, therefor the diet might have adjusted and so have I.
Well, on my blog at least.
For today I chose to post about another side, which takes no time to make and is suitable for pairing with anything from eggs to sausage to steak and so on.
I actually just had these by themselves. No meat.

Ingredients:
2 medium size potatoes per person
1 bell pepper per person
2 TBSP sour cream
2 teaspoons fresh chopped parsley
salt and pepper to taste

Directions:
Wash, peel and cut the potatoes so that they are approximately 1 inch cubes and place them in a pot with enough water to cover them.

* IMPORTANT : when making MASHED POTATOES it is good to place the potatoes in lightly salted BOILING WATER because that will not affect the turnout, but keep in mind that there is a different in the way you boil potatoes for mashing and the way you boil them for anything else.

* IMPORTANT :when boiling the potatoes to use them UNMASHED, either cubed or whole, peeled or not, make sure you place the potatoes in COLD water because the potatoes need to warm up and reach the boiling point at the same time the water they boil in does. If you dump them in boiling water either cuber or whole, they might become starchy, mushy and crumbly and they will be over-boiled at the surface, but will be tough and undercooked in the middle. Now we do not want that to happen, do we ?

Let them boil until tender, or fork-tender, close to 25-30 minutes.
Make sure you salt the water.
I just used jarred roasted bell peppers, but you can obviously roast your own.
I think it should be done at 450 F for 35 to 55 minutes, depending on your pepper.
When the potatoes are done, just use a slotted spoon to fish them out of the water or just drain them using a colander.
Plate, add the bell peppers


and top with the sour cream


and fresh parsley.


And don't forget to sprinkle some salt & pepper too.
You're done !