5 tablespoons extra light olive oil
2¾ to 3 pounds potatoes, peeled, trimmed and cut into ½-inch cubes
2 tablespoons shallots, chopped
1 red bell pepper, cut into small dice
1 yellow bell pepper, cut into small dice
1 green bell pepper, cut into small dice
2 tablespoons garlic, chopped
2 tablespoons parsley, chopped
1 tablespoon softened butter
Pour the oil into a large nonstick sauté 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.