Red Potato Sauté

Ingredients
1 (12-ounce) jar roasted red peppers (drained)
2 tablespoons butter
1 (20-ounce) package refrigerated red potato wedges
1/4 cup pre-diced onions
1 tablespoon minced garlic
6 oz pre-sliced portabella mushrooms
1/4 cup sherry
1/4 teaspoon salt


Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Cut peppers into 1-inch pieces.
2. Place butter, potatoes, onions, and garlic in pan; cook and stir 7–8 minutes or until browned.
3. Stir in remaining ingredients. Reduce heat to medium and cover; cook and stir 6–7 minutes or until potatoes are tender. Serve.

CALORIES (per 1/4 recipe) 190kcal; FAT 6g; CHOL 15mg; SODIUM 660mg; CARB 27g; FIBER 4g; PROTEIN 4g; VIT A 60%; VIT C 110%; CALC 0%; IRON 15%
(This recipe is courtesy of Publix apron's simple meals)