Ingredients:

• ½ cup canola oil, peanut oil, or other frying oil (or enough oil to come up to about 1/4 inch in your skillet)
• 5 large Idaho© russet potatoes
• 4 long Italian green peppers (also called Italian frying peppers or Roma peppers), seeds and ribs removed, cut into 1-inch by 2-inch pieces.
• Kosher salt, to taste

Directions:

1. Fill a large bowl halfway with cold water. Peel the potatoes, placing them in the water as you go, to prevent discoloration.
2. Slice the potatoes thinly (1/8-1/4 inch thick) and place slices in the bowl of water, as you go.
3. Lay an absorbent dish towel on the counter and have another one or two handy. Just before frying, drain the potatoes in a mesh strainer, dump them onto a towel, pat and blot them dry with towels. To insure browning, it’s important get the potatoes nice and dry before frying.
4. Heat oil in a large skillet (preferably cast iron) over high heat until hot but not smoking. Add the potato slices and immediately toss them until they're all coated with oil. Then let the potatoes cook, undisturbed, for 3-5 minutes, or until the bottom pieces start to brown. As soon as they start to brown, mound the peppers on top. Reach under the potatoes with your spatula and flip them over so other potatoes, and some of the peppers, are on the bottom. Leave them for another 3-5 minutes. Flip and toss potatoes for another 5-10 minutes, until half of them are crisp and brown and the rest are soft and creamy.
5. Serve hot. Season with a generous amount of salt just before serving.