Crispy Potatoes and Peppers are a simple and delicious side dish that I often prepare in spring and summer, when peppers are sweet and meaty. I find the combination of potatoes and peppers to be one of the best, as demonstrated by the many traditional recipes that pair them, like Roman peperonata or Calabrian pipi and potatoes. Just like these two dishes I just mentioned, crispy potatoes and peppers can be enjoyed both hot and at room temperature. The recipe is very simple and involves coating the two vegetables with breadcrumbs, oil, and salt and baking in the oven until they achieve a crispy golden brown. The secret to ensuring that the potatoes and peppers cook properly and in the same time frame is to cut the peppers into fairly large pieces; the potatoes, on the other hand, should be cut into long wedges but not too thick, as they naturally take a bit longer to cook. Crispy potatoes and peppers are a perfect side dish for grilled meat or barbecues and are also delicious with classic Sunday roast chicken!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 277.75 (Kcal)
- Carbohydrates 40.19 (g) of which sugars 10.10 (g)
- Proteins 5.90 (g)
- Fat 10.47 (g) of which saturated 1.46 (g)of which unsaturated 0.30 (g)
- Fibers 7.35 (g)
- Sodium 455.53 (mg)
Indicative values for a portion of 235 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 Crispy Potatoes and Peppers
- 2.2 lbs peppers (yellow and red)
- 1.54 lbs potatoes
- 1/2 teaspoon salt
- to taste pepper
- 1 oz breadcrumbs (gluten-free for me)
- 4 tablespoons extra virgin olive oil
Tools
- 1 Potato peeler
- 1 Cutting board
- 1 Knife
- 1 Bowl large
- 1 Baking sheet
- Parchment paper
How to Prepare Oven-baked Potatoes and Peppers with Breadcrumbs
To prepare crispy potatoes and peppers, start by peeling the potatoes with a potato peeler or a sharp knife. Cut them in half and then into wedges (1). As mentioned, for even cooking, it’s important to cut the potatoes into wedges that are not too thick and preferably all of the same size. Wash the peppers, remove the stem, seeds, and inner filaments, and cut them into pieces about 1 inch wide (2).
Place the potato wedges and cut peppers in a large bowl. Season them with salt, pepper, and oil (3). Mix them well with your hands to coat everything evenly, then add the breadcrumbs (4). Mix again to distribute the breadcrumbs over all the pieces (5)
Line a large baking sheet or tray with parchment paper and spread the potatoes and peppers, trying to overlap them as little as possible (6). If there’s any leftover breadcrumbs in the bowl, you can sprinkle it over the vegetables. Bake the crispy potatoes and peppers in a preheated static oven at 392°F for 25-30 minutes, until the vegetables are golden and crispy (7).
Remove from the oven and serve crispy potatoes and peppers immediately while they’re still hot, or at room temperature, according to your preference and needs.
Storage
You can store crispy potatoes and peppers in the refrigerator for a couple of days.
Tips and Variations
If you like, you can add an onion sliced not too thinly.
