Roasted peppers and potatoes make a winning combo.
Here is the recipe for an excellent side dish, perfect for accompanying meat and fish dishes.
You can use all kinds of peppers you have at home, but it is those with not too thick flesh combined with the goodness of yellow-fleshed potatoes that will give their best.
It is advisable to prepare this side dish a few hours in advance of when you plan to eat it, so that the flavors can develop and fully marry together.
Roasted peppers and potatoes are often my choice for trips or picnics, as they work well as a filling for sandwiches with meat or sausage grilled preferably on the spot.
One dish and many ways to use it, so it’s worth trying for its simplicity of preparation!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 321.00 (Kcal)
- Carbohydrates 38.14 (g) of which sugars 8.80 (g)
- Proteins 5.19 (g)
- Fat 17.02 (g) of which saturated 2.38 (g)of which unsaturated 0.08 (g)
- Fibers 7.08 (g)
- Sodium 305.34 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 lbs potatoes (yellow-fleshed)
- 1.5 lbs peppers
- to taste extra virgin olive oil
- 1 sprig rosemary
- to taste black pepper
- to taste fine salt
Tools
- 1 Baking Tray non-stick 14 inches x 10 inches
Steps
To make roasted peppers and potatoes, start by placing a pan with water on the stove.
Peel the potatoes and cut them into rustic-looking wedges, so rather large. Gradually drop them into a bowl full of water to prevent them from darkening.
Then remove the potatoes and immerse them in the slightly salted boiling water.
Blanch for about 5 minutes, then drain.
Wash and clean the peppers by removing the stalk, internal filaments, and all the seeds.
Cut into wide strips.
In a non-stick baking tray combine peppers and potatoes, add a sprig of rosemary, oil, freshly ground black pepper, and a moderate pinch of salt.
Bake for about 35 minutes in a preheated oven at 350/390 degrees Fahrenheit, in static function, on the lower-middle level of the oven.
When piercing with a fork, both potatoes and peppers are soft, move the tray to the top rack of the oven. Activate the grill function and continue cooking for another 5 or 10 minutes, until the vegetables are golden.
During cooking, turn the side dish several times and, if you want to limit the amount of oil, you can add a few tablespoons of water to help especially soften the potatoes.
The roasted peppers and potatoes are now ready.
To enjoy them at their best, it is preferable to let them rest for a few hours before serving.
Storage
Store in the fridge, well sealed in an airtight container, for about 3 days.
Store in the fridge, well sealed in an airtight container, for about 3 days.
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