Persian-Style Curried Fried Potatoes with Peppers

Place the potatoes in a pot of salted water and bring to a boil. Cook until just tender when pierced with a knife. Drain well, peel while still warm, and cut into large, even cubes.

Prepare the vegetables by washing and dicing the bell peppers into uniform pieces. Set aside.

Heat the oil in a wide skillet over medium heat. Add the scallions and sauté for about 2 minutes, stirring, until lightly softened and fragrant.

Add the diced bell peppers to the skillet and cook for 3–4 minutes, stirring occasionally, until they begin to soften but retain their bright color.

Add the potato cubes to the pan. Increase the heat slightly and gently stir-fry, allowing the potatoes to develop lightly golden edges without breaking apart.

Season with salt, black pepper, and curry powder to taste. Toss carefully so the seasoning coats everything evenly.

Remove from the heat and sprinkle with chopped cilantro just before serving. Serve warm as a side dish or light vegetarian main.