PEPPERS with POTATOES and rosemary in a skillet, stewed, a simple and tasty side dish perfect to accompany meat or fish, great for barbecues.
Today I absolutely had to use up two yellow peppers that were sadly looking at me from the fridge, pleading for mercy, so I sliced them into strips, grabbed two nice potatoes, and prepared this fragrant side dish: potatoes and peppers with rosemary in a skillet!
A simple recipe, quick and super tasty, perfect as a stewed side dish for meat or fish, or simply enjoyed with a slice of toasted bread. The aroma of fresh rosemary released during cooking is something delightful!
Potatoes with peppers in a skillet remain soft, flavorful, and can be prepared quickly, without needing to turn on the oven. It’s one of those potato and pepper recipes that never tires, because you can always vary it with olives, onions, garlic, or even chili pepper for a spicy note.
If you have red, green, or orange peppers, you can easily use them, or make a colorful mix. Stewed potatoes with peppers remain soft and flavorful, and can be prepared in less than half an hour!
Follow me in the kitchen today for potatoes and peppers with rosemary in a skillet.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2 peppers
- 1 white onion
- rosemary
Steps
Wash and peel the potatoes, cut them into chunks not too small to prevent them from breaking apart.
Wash and clean the peppers, removing seeds and white filaments, then slice them into strips.
In a large skillet, sauté the sliced onion with a drizzle of oil.
Add the potatoes and brown them for 5 minutes.
Add the peppers and mix, a few sprigs of rosemary, water or broth.
Season with salt and pepper, cover with a lid, and cook over medium-low heat for about 25–30 minutes, until the potatoes are tender and the sauce has thickened.
At the end of cooking, add a few more sprigs of fresh rosemary.
Bon appétit
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POTATOES and PEPPERS with rosemary in a skillet
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POTATOES and PEPPERS with rosemary in a skillet
Can I use red or green peppers?
Yes, you can use any type of pepper. The mix of colors makes the dish more beautiful and flavorful.
Do the potatoes need to be precooked?
No, slice them thinly and cook directly with the peppers in the skillet, maybe with a splash of water to soften them.
How can I prevent them from sticking to the skillet?
Use a non-stick skillet, a drizzle of oil, and stir often. If needed, add a bit of water during cooking.
Can I cook everything in the air fryer?
Yes, you can mix everything with a tablespoon of oil and cook at 350°F for about 20-25 minutes, stirring halfway through.
What can potatoes and peppers be served with?
With roast meat, sausage, grilled fish, or simply with bread and cheese for a quick dinner.
