Sandy potatoes and peppers are a simple and delicious side dish, which I often prepare in spring and summer, when peppers are sweet and meaty. I find that the combination of potatoes and peppers is one of the most successful, as demonstrated by the many traditional recipes that pair them, such as Roman peperonata or Calabrian pipi and potatoes. And just like these two dishes I just mentioned, sandy potatoes and peppers can be enjoyed either hot or at room temperature. The recipe is very simple and involves the vegetables being sprinkled with breadcrumbs, oil, and salt and baked until they achieve a crispy golden color. The secret to ensuring that potatoes and peppers cook properly and simultaneously is to cut the peppers into fairly large pieces; the potatoes, on the other hand, should be cut into long but not too thick wedges because they naturally take a little longer to cook. Sandy potatoes and peppers are a perfect side dish for grilled meat and are also delicious to accompany the classic Sunday roast chicken!
You might also be interested in:

crispy potatoes and peppers with breadcrumbs easy quick light recipe il chicco di mais

Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer

277.75 Kcal

calories per serving

Info Close

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 Sandy 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 Tray
Parchment Paper

How to Prepare Oven-Baked Potatoes and Peppers with Breadcrumbs

To prepare sandy potatoes and peppers, start by peeling the potatoes with a potato peeler or with a sharp knife. Cut them in half and then into wedges (1). As mentioned, for even cooking it is important to cut the potatoes into wedges that are not too thick and possibly all of the same size. Wash the peppers, remove the stalks, seeds, and internal threads, and cut them into pieces about 1.2 inches wide (2).
Put the potato wedges and chopped peppers in a large bowl. Season them with salt, pepper, and oil (3). Mix them well with your hands, to season everything evenly, then add the breadcrumbs as well (4). Mix again to distribute the breadcrumbs over all the pieces (5)
Line a baking tray or a very large pan with parchment paper and spread the potatoes and peppers on it, trying to overlap them as little as possible (6). If a bit of breadcrumbs is left in the bottom of the bowl, you can sprinkle it over the vegetables. Bake sandy 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 sandy potatoes and peppers immediately while they’re still hot, or at room temperature, depending on your tastes and needs.