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Ingredients
•4 large unpeeled Idaho potatoes (about 10 ounces each), well scrubbed
•4 tablespoons unsalted butter (1/2 stick)
•2 tablespoons olive oil
•1 green bell pepper, seeds and membranes removed, finely chopped (about 3/4 cup)
•2 shallots, peeled and minced
•3 tablespoons minced Italian parsley

Directions
1.Heat oven to 375°F.
2.Halve potatoes lengthwise and place them, cut side up, directly on the oven rack. Roast until the entire cut surface of the potatoes has a golden-brown crust and the tip of a paring knife easily pierces the underside, about 45 minutes. Let potatoes cool until they are easy to handle, then cut them into large dice; you should have about 8 cups.
3.Melt butter with oil in a heavy sauté pan over medium-high heat. When mixture foams, add bell pepper and shallots. Continue cooking until vegetables are softened and edges are beginning to color, about 3 minutes.
4.Add potatoes, tossing to coat, and cook until heated through, about 6 to 8 minutes. Turn them only once or twice so that they have a chance to get crisp. Liberally season potatoes with salt and pepper, and toss with parsley.