Potatoes and Peppers
User Reviews
5
Potatoes and Peppers
Description
Potatoes and Peppers brings together thick slices of Yukon gold potatoes with sweet red bell peppers and spicy long hot peppers, alongside red onion and garlic. The potatoes are first sautéed in olive oil until lightly browned, creating a slightly crisp base. Adding the peppers and onions with oregano and salt continues the warming of flavors while softening the vegetables.
After adding water and covering the pan, the dish steams gently until the peppers and onions become very soft, then finishes cooking uncovered to evaporate the liquid, concentrating flavors. Optionally, Calabrian chili paste can be stirred in to increase the heat intensity according to taste. Fresh basil leaves stirred in off heat give a fresh herbal note.
This dish is typically served with crusty Italian bread, which is useful to soak up the oily and flavorful sauce left behind. The tender, richly flavored vegetables combine mild heat with aromatic herbs and garlic, making it a satisfying vegetarian option or side dish. Leftovers keep well and reheat easily, maintaining the tender texture and flavors.
Ingredients
- 5 large potato sliced, about 2 pounds, Yukon gold variety
- 5 large bell pepper sliced, red
- 5 large long hot peppers sliced, see notes below
- 1 medium red onion sliced
- 1/4 cup basil torn, leaves
- 1/4 cup water
- 1 teaspoon oregano Sicilian
- 5 cloves garlic rough chopped
- 1 teaspoon chili paste optional, to taste, Calabrian
- 1/2 cup extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Heat a very large pan to medium heat and add the olive oil then the potatoes. Saute the potatoes for about 10 minutes or until browned a bit.
- Next, add the peppers and onions. Season with salt and oregano and saute stirring frequently for 5 minutes.
- Next, add the water to the pan and cover. Cover and cook for 10 minutes or until the peppers and onions are soft. Remove the cover and continue to cook until the water has evaporated.
- Taste test and adjust salt to taste. Add the Calabrian chili paste now if you want the dish even spicier. Turn off the heat and add the basil leaves and stir. Serve with crusty Italian bread.
Notes
- Adjust cooking times to ensure peppers are very soft; continue steaming if still firm.
- Use any mix of bell and long hot peppers to vary color and spice level.
- Add Calabrian chili paste for extra heat, adjusting to taste.
- Serve with crusty Italian bread for soaking up flavorful drippings.
- Leftovers can be refrigerated for up to 5 days and reheated on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 37.5g | 13% |
| Protein | 4.4g | 9% |
| Fat | 17.4g | 27% |
| Saturated Fat | 2.4g | 12% |
| Sodium | 401mg | 17% |
| Potassium | 944mg | 20% |
| Fiber | 6.2g | 25% |
| Sugar | 10.5g | 21% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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