Sandy potatoes and peppers are a very tasty side dish that is quickly prepared in the oven.

The potatoes are light and very soft, while the presence of peppers makes this dish even more flavorful and delicious.

Little oil, a few simple tricks, and, not to be overlooked, even with a small expense, we will have a tray suitable for satisfying the requests of a large family.

If any remain, it is not a problem; the next day the vegetables prepared according to this recipe are equally delicious.

I won’t hide that sometimes I also use them to fill sandwiches or snacks for trips and they are always very appreciated.

The breadcrumbs covering the vegetables are crunchy, especially where there is more cheese, which is why when making this side dish, I don’t skimp on the amount of breadcrumbs and cheese I add, they are already good on their own beyond explanation!

If you like my recipes you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️

Difficulty: Very Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer, Autumn

265.94 Kcal

calories per serving

Info Close

Energy 265.94 (Kcal)
Carbohydrates 27.80 (g) of which sugars 7.76 (g)
Proteins 7.93 (g)
Fat 13.67 (g) of which saturated 3.50 (g)of which unsaturated 1.56 (g)
Fibers 4.83 (g)
Sodium 252.37 (mg)

Indicative values for a portion of 148 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

4 potatoes (small)
5 peppers
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 pinch salt
as needed extra virgin olive oil
as needed sage (dried)
as needed oregano (dried)
as needed black pepper (freshly ground)

Tools

1 Chopping Board
1 Knife kitchen
1 Bowl
1 Pot
1 Baking Dish non-stick 14" x 10"

Steps

To prepare the sandy potatoes and peppers, start by cleaning the potatoes and cutting them into pieces not too small and preferably all the same size, letting them fall into a bowl filled with cold water.
Meanwhile, place a pot containing water about halfway on the stove.
When it starts to boil, lightly salt and add the drained potatoes.
Blanch them for no more than 10 minutes; they should just soften.
Then let them drain in a colander.
Clean the peppers, removing the stem, internal filaments, and all seeds, then cut into large squares roughly the size of the potato cubes.
Place the peppers and potatoes in a non-stick baking dish, sprinkling them evenly with breadcrumbs seasoned with grated Parmesan or Grana cheese, ground dried sage, oregano, extra virgin olive oil, and optionally freshly ground black pepper.
At this stage, do not stir, but leave as is.
Then place in a preheated static oven, middle/lower level, at 392°F for a total of about half an hour.
After the first 10/15 minutes, turn with a wooden spoon.
When the potatoes are golden and soft and the peppers are cooked but not too much, otherwise their skin will start to peel off, finish cooking.
Sandy potatoes and peppers are now ready.
They will be tastier after resting for a few hours. Ideally, prepare them at noon for the evening.