Peruvian Blue Home Fries

Ingredients

 * 2 lb potatoes unpeeled, cubed
 * 5 tbl olive oil
 * 1/4 tsp salt
 * 2 med onions peeled, chopped
 * 1 cup minced Cubanelle peppers or poblano chiles
 * 1 x red bell pepper chopped
 * 1 x yellow bell pepper chopped
 * 1 tbl minced garlic - (to 2)
 * 3/4 cup grated Monterrey Jack or
 * cheddar cheese - (packed) optional
 * 3 tbl fresh lemon juice
 * 1 cup lightly-toasted peanuts coarsely chopped
 * Minced fresh coriander or parsley
 * Lemon wedges for squeezing

Directions

 * Place potatoes in large saucepan, add water to cover and bring to boil.
 * Cook for 10 to 12 minutes, then drain.
 * Heat large skillet over medium heat.
 * When hot, add 2 tablespoons olive oil
 * Add half of cooked potatoes, spreading them into single layer.
 * Cook 5 minutes, stirring occasionally.
 * After 5 minutes, sprinkle in about 1/8 teaspoon salt and turn potatoes over.
 * Spread into single layer again and cook another 5 minutes.
 * Cook 1 to 2 minutes more, then transfer to plate
 * After cooking potatoes, wipe pan with damp paper towel.
 * Add onions and saute over medium heat for 5 to 8 minutes, or until golden.
 * Add chiles, bell peppers and remaining 1/2 teaspoon salt.
 * Continue to cook, stirring often, for another 5 minutes.
 * Return potatoes to pan with garlic and stir into onion mixture.
 * Cook over medium heat for 2 minutes more.
 * Sprinkle in lemon juice during last few minutes of cooking.