Anyway, in honor of finding myself a member of one of the coolest ethnic groups on earth, I decided to create a celebratory recipe. As a newly minted Irishman and a lover of potatoes, it had to be a potato recipe, and as a lifelong resident of southern California, it had to include a Southwest flavor. So, after careful consideration, behold
Four small potatoes (or two large ones), scrubbed. One-half of a Green Bell Pepper. 1/2 tsp. Paprika. 1/2 tsp. Parsley Flakes. 1/8 tsp. Cayenne Pepper. 1/8 tsp. Mustard Powder. 1/8 tsp. Garlic Powder. 1/8 tsp. Black Pepper. 1/8 tsp. Celery Salt. 1/8 tsp. Ground Cumin. And for the hint of the Southwest, 1/8 tsp. Chili Powder. Cooking oil of choice.
Boil potatoes fully covered for about 15 minutes. You'll want them to be almost done, but still firm.
While the potatoes are boiling, cut the Bell Pepper into 1/4" rings, then chop the rings into 1/4" pieces. You want to finish with a pile of 1/4" squares. Set these aside.
Thoroughly mix the various powders in a small bowl to a smooth, reddish-brown consistency.
Drain the potatoes and let them cool to where they can be handled. Cut them into thin wedges, skins and all. Coat a large mixing bowl with oil. Place the wedges in the bowl, and "toss" them until they all have at least some oil on them. Continue to toss, gradually adding the mixed seasonings, until all the wedges have some of the seasoning on them. Mix in the Bell Pepper squares and take the bowl to the grill.
Cook over medium heat in a grilling basket, using a stir-fry technique, until hot. The recipe as you see it serves 4, and can be easily doubled, tripled, etc. to serve large gatherings.
This was by all accounts the hit of the party, and proved so popular that an uninvited guest dropped in.
Hoping you all find as much enjoyment in your lives as I have today!
~ Sean "Jack" O'Tyler