Peppers and Potatoes are a vibrant summer side dish with a rich flavor and intoxicating aroma.
They can be served alongside any main course, although I prefer to pair them with meat dishes, but they also make a great filling for rustic pies and flatbreads.
For their preparation, I chose red and yellow peppers and new potatoes, which I peeled, but you can choose to leave the skin for a more rustic taste.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10.5 oz potatoes
- 10.5 oz peppers (yellow and red)
- 1 clove garlic (in skin)
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Peeler
- 1 Knife
- 1 Cutting Board
- 1 Pan
- 1 Wooden Spoon
Steps
Preparing peppers and potatoes is very simple and relatively quick, as the peppers do not need to be roasted beforehand to remove the skin.
First, wash and peel the potatoes, then cut them into medium-sized chunks.
Then proceed to clean the peppers. Cut off the top and, with the help of a knife, remove the seeds and internal filaments.
Then cut the cleaned peppers first into strips and then into pieces the same size as the potatoes.
In a pan, heat a generous drizzle of extra virgin olive oil and a clove of garlic in its skin, then add the potatoes, let them absorb the flavor for a couple of minutes and then remove the garlic.
When the potatoes are golden, add the peppers to the pan and salt.
Continue cooking for another 10-15 minutes until the peppers are softened and the potatoes have a nice crust.
Transfer everything to a serving dish and serve hot 😉.
