b'Pan-Fried Potatoes with Peppers & Shallots NICK STELLINOServes 45 tablespoons Pompeian Extra Light Tasting Olive Oil2X to 3 pounds potatoes, peeled, trimmed and cut into V-inch cubes2 tablespoons shallots, chopped1 red bell pepper, cut into small dice1 yellow bell pepper, cut into small dice1 green bell pepper, cut into small dice2 tablespoons garlic, chopped2 tablespoons parsley, chopped1 tablespoon softened butterPour the oil into a large nonstick saut pan and cook over high heat until it starts to sizzle.Add the potatoes and cook for 6 to 8 minutes, stirring every 3 minutes until they start to brown.Using a slotted spoon, remove the potatoes to a bowl. Keep only 2 tablespoons of the oil in the pan; discard the rest.Over medium heat, bring the oil back to a sizzle (about 1 minute). Add the shallots, stir well, and cook for 1 minute. Add the peppers, stir well, and cook for 3 minutes. Add the garlic, stir well, and cook for 1 more minute. Add the potatoes, stir well, and cook for 2 to 3 more minutes.Turn off the heat, and add the parsley and butter. Stir well until the butter has melted through, and serve.44'