NEW POTATOES WITH CRUSHED RED PEPPER

1 1/2 tablespoons Bertolli Extra Virgin or Classico Olive Oil
2 pounds small red new potatoes, rinsed and quartered
1/2 teaspoon crushed hot red pepper
Salt and freshly ground black pepper

Heat the oil in a nonstick skillet until hot enough to sizzle a piece of potato. Add the potatoes; turn the heat to medium high and fry the potatoes, turning often, until evenly browned.

Sprinkle with the crushed red pepper: cover and cook until the potatoes are tender, about 10 minutes. Sprinkle with salt and pepper.

Servings: 4
From: Recipelink.com
Source: Recipe booklet: Bertolli Celebrates the Mediterranean Menu