Shishito Peppers and Potatoes with Tomatoes, an easy and tasty side dish made with green peppers, known as Shishito Peppers or friarielli.
The addition of cherry tomatoes guarantees a delicious sauce perfect for sopping up with bread. There are many recipes with shishito peppers, and today I invite you to try this one that I’m sure will win you over.
A recipe from my mother-in-law Lina, quick and tasty, cooked in a pan, that everyone will love.
It’s impossible to resist the tender and flavorful potatoes and shishito peppers, accompanied by a delicious sauce of fresh cherry tomatoes.
It can also be served warm as a rustic side dish ideal for grilled or pan-cooked white meats, or even to accompany an inviting platter of fresh and aged cheeses enriched with mixed cold cuts, or as a filling for a nice sandwich to take to the beach or on a trip.
If you like, you can cook the peppers whole, with the stem. I prefer to remove it beforehand, this way I can eliminate the seeds before cooking.
If you like, you can season the dish with oregano instead of using basil.
I’m sure you’ll find it hard not to mop up the sauce with bread! It will be a hit.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 215.71 (Kcal)
- Carbohydrates 29.39 (g) of which sugars 6.38 (g)
- Proteins 3.82 (g)
- Fat 10.17 (g) of which saturated 1.19 (g)of which unsaturated 0.06 (g)
- Fibers 4.44 (g)
- Sodium 658.16 (mg)
Indicative values for a portion of 160 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 for Shishito Peppers and Potatoes with Tomatoes
- 1.32 lbs potatoes
- 1.1 lbs shishito peppers
- 0.44 lbs cherry tomatoes
- 1 garlic clove
- extra virgin olive oil
- salt
Tools
- 1 Pan
Steps
Peel, wash, and thinly slice the potatoes (thickness about 1/4 to 1/2 inch). Transfer them to a bowl and cover with cold water. Let rest for about 30 minutes.
(You can change the water in this way to disperse starch).
Wash and pat dry the shishito peppers with kitchen paper. If seeds are not desired, it’s advisable to cut them to remove seeds; otherwise, leave them whole.
In a pan, heat the oil to the right temperature, slightly brown the garlic clove, and fry the green peppers until they are well cooked and tender.
(A tip: cover with a lid to prevent oil from splattering).
Lift them with a slotted spoon and place them on kitchen paper.
Now take the potatoes and dry them well from the water and cook them until golden in the pepper oil.
Meanwhile, wash the cherry tomatoes and cut them in half, add them to the potatoes, and also add the shishito peppers, adjust the salt, and continue cooking until everything is well-flavored.
Garnish with oregano and pepper to taste!
Serve hot.
Enjoy your meal.
At room temperature, they will taste even better.
Tips
This particular vegetable is suitable for all kinds of cooking according to your tastes: oven-baked, pan-fried, grilled, or steamed.
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Notes
Shishito peppers, more commonly known as green peppers or puparuoli, are vegetables rich in nutrients.
They have an elongated shape ending in a point, are no more than 3 inches long, and are green in color.
Contrary to what one might expect from the name, they are not spicy but very sweet.
This particular vegetable is suitable for all kinds of cooking according to your tastes: oven-baked, pan-fried, grilled, or steamed.
