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1
Place potatoes in large saucepan, add water to cover and bring to boil.
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2
Cook until just tender, 10 to 12 minutes, then drain and set aside.
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3
Heat large skillet over medium heat.
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4
When hot, add 2 tablespoons olive oil, wait about 10 seconds, then swirl to coat pan.
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5
Add half of cooked potatoes, spreading them into single layer.
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6
Cook 5 minutes, stirring occasionally.
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7
After 5 minutes, sprinkle in about 1/8 teaspoon salt and turn potatoes over.
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8
Spread into single layer again and cook another 5 minutes.
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9
Cook 1 to 2 minutes more, then transfer to plate.
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10
Repeat procedure with remaining potatoes, using 2 tablespoons oil and another 1/8 teaspoon salt or to taste.
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11
After cooking potatoes, wipe pan with damp paper towel.
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12
Return pan to heat and, when hot, add remaining oil.
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13
Wait 10 seconds, then swirl to coat pan.
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14
Add onions and saute over medium heat for 5 to 8 minutes, or until golden.
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15
Add chiles, bell peppers and remaining 1/2 teaspoon salt.
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16
Continue to cook, stirring often, for another 5 minutes.
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17
Return potatoes to pan with garlic and stir into onion mixture.
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18
Cook over medium heat for 2 minutes more.
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19
Sprinkle in lemon juice during last few minutes of cooking.
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20
Serve hot or warm, topped with peanuts and minced fresh coriander or parsley.
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21
Tuck in lemon wedges alongside.
