O’Brien Potatoes

Tweet about this on Twitter0Share on Facebook20Pin on Pinterest75Share on StumbleUpon1Share on Google+0

 

Disclosure: As a member of the Pompeian Pantry Insiders Blogger Network, I am being compensated to do a series of 6 blog posts this year on Pompeian oils and vinegars.

 

pompeian-logo

 

August is National Olive Oil Month and Pompeian is gearing up to celebrate. 

In honor of National Olive Oil Month, Pompeian is encouraging people to take the Pompeian Pledge and swap butter for olive oil in everyday recipes. I took the pledge.  I hope you will too!

home_01

To see the conversion chart for swapping butter for olive oil,  visit Pompeian. 

 

1,000 people who take the pledge will be randomly selected to win a coupon for a free bottle of Pompeian Extra Virgin Olive Oil, along with a free movie rental!  On Pompeian’s Facebook timeline, they will also be giving away movie prize packs throughout the month of August!

 

Click HERE to take the pledge!

 

For my August Pompeian post, I’m sharing my yummy O’Brien Potatoes recipe that I swapped butter for olive oil.  This family-friendly recipe is shown with my Make Ahead Bacon-Wrapped Mini Meatloaf.

 

IMG_3213

 

IMG_3183

I start with 2 tablespoons of extra virgin olive oil, but I usually add another tablespoon or more if the pan gets too dry.

 

PicMonkey Collage

 

 Enjoy the recipe!

 

O'Brien Potatoes
Write a review
Print
Ingredients
  1. 3 lbs. potatoes, peeled and diced
  2. 1/3 cup diced onion
  3. 1/3 cup diced green pepper
  4. 2 to 3 tablespoons extra virgin olive oil
  5. salt & pepper, to taste
Instructions
  1. Heat a large nonstick skillet over medium-low heat.
  2. Add 2 tablespoons of olive oil and cook the onion and green pepper until softened and starting to brown slightly. Transfer to a bowl, cover, and set aside.
  3. Add the potatoes to the pan, season with salt and pepper, and stir occasionally. Add more oil if needed. Lower the heat if you find that it is browning too fast. Cook until tender.
  4. Add the onions and peppers back to the pan of potatoes. Cook and stir until heated through.
Make Ahead Meals For Busy Moms https://makemealforbusymoms.com/

Have you taken the Pompeian pledge? What recipe did you switch from butter to olive oil?
 

Tweet about this on Twitter0Share on Facebook20Pin on Pinterest75Share on StumbleUpon1Share on Google+0

Comments

  1. 1

    says

    I’ve been cutting back on potatoes and these look wonderful (and make me miss them even more!) Love that you switched out the butter for olive oil!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>