• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 6
    OK

    Calabrese-Style Fried Potatoes with Peppers

    If you are looking for the perfect partner to serve with plain-Jane grilled or roasted meat or fish, this Italian version of fried potatoes with peppers is deliciously different. You can use any combination of sweet or even mildly hot peppers (throw in a hot banana pepper for more spice), but we recommend varying the colors for a pretty presentation.


    Ingredients
    5
    bell, Shepherd or Cubanelle peppers
    1
    red or green finger chile
    1/2
    cup
    extra virgin olive oil
    4
    cloves
    garlic, thinly sliced
    *
    salt and freshly ground black pepper
    2
    pounds
    floury potatoes, approximately 4 medium, very thinly sliced
    *
    hot pepper flakes, preferably peperoncino
    *
    finely chopped fresh parsley, optional
    Directions
    Peel, seed and cut bell peppers into thin strips. Thinly slice finger chile. In a skillet, heat oil over medium heat. Add bell peppers, finger chile and garlic and cook, stirring, until peppers are softened, about 5 minutes. Using a slotted spoon, transfer to a plate. Season to taste with salt and black pepper and set aside.
    Add potatoes to pan, in batches. Spread first batch evenly across the bottom and cook for 1 minute. Move to 1 side of the pan and repeat with remaining batches of potatoes. Continue to cook potatoes, turning often, until evenly browned on all sides, about 10 minutes.
    Return peppers to pan. Stir well to combine. Season to taste with hot pepper flakes (if using).
    Using a slotted spoon, transfer potato mixture to a warm serving platter. Season to taste with additional salt and black pepper. Garnish to taste with parsley (if using). Serve immediately.

    The base number of servings for this recipe is 6
    OK

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