Potatoes and Peppers

Name: Potatoes and Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Potatoes 1.75 lbs; Extra virgin olive oil 0.6 cup; Yellow peppers 2 cups; Red peppers 2 cups

it fr es br

430

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 430
Carbohydrates g 35.6
of which sugars g 7.4
Protein g 4.6
Fats g 29.9
of which saturated fat g 4.42
Fiber g 3.8
Sodium mg 52

Difficulty: Very easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Potatoes and peppers—just saying it makes me hungry! This recipe hails from Calabria, where kitchens really know how to turn the simplest ingredients into something special. Really, they do. Thick-cut potatoes and vibrant bell peppers get all cozy in a golden olive oil bath. It's a simple combo but, wow, the flavor is something else. The secret? Tossing in fresh rosemary and those sweet Tropea red onions you can only find in this part of Italy. These tender onions mix with the potatoes and peppers perfectly, giving each bite a touch of sweetness and earthiness. And look, this isn’t just some ordinary roasted potatoes and peppers dish—it's the high heat and generous olive oil that make everything moist inside and crispy outside.

And here's the thing. This is a classic summer side dish you'll spot on tables all over Calabria—especially when grilled meats are involved. Folks take pride in sharing it. Regional favorites like patate 'mpacchiuse' or peperoni in padella are kinda similar, but the Calabrian version? It's way way better, with more color and a serious punch from the Tropea onions and fresh herbs. Seriously, the combination of tender potatoes, crispy peppers, and soft, sweet onions makes you want to go back for seconds. Or thirds. It's a super simple potato and pepper recipe. Just a few good ingredients, a little patience, and you are good to go.

No fancy tricks here. Just a hot skillet, quality olive oil, and a pinch of salt to bring it all together. Whether you serve it as a vegetarian or vegan side dish, or let it shine next to your favorite grilled sausage, this is comfort food Calabrian style: simple, bold, and totally satisfying. Families all over southern Italy swear by these skillet potatoes and peppers. And you know what? Once you've tasted those crispy edges and moist, tender bites, you'll see why it never goes out of style. For real.

How to prepare Potatoes and Peppers

To prepare potatoes and peppers, start by washing the peppers 1, pat them dry with paper towels 2, then cut them in half and remove the external green stem, white filaments 3, and seeds inside.

Cut the peppers into strips about 0.4-0.6 inches thick 4 and place them in a bowl. Peel the potatoes 5, and cut them into wedges not too thin (0.4 inches) 6.

In a large pan, place the extra virgin olive oil and heat it 7, then add the potatoes 8, the red peppers 9

and the yellow peppers 10. Cook the vegetables and with the help of a spatula, gently turn them from time to time, being careful not to break the potatoes 11, adjust the salt and continue cooking until the ingredients are well cooked and have a crispy golden appearance 12 (it will take about 20 minutes), remove them from the heat and serve the potatoes and peppers hot.

Storage

Store the potatoes and peppers in the fridge in an airtight container for a couple of days.
It is possible to freeze the preparation after cooking.

Tip

To make the potatoes and peppers even more flavorful, you can add typical Calabrian black olives, particularly those oven-baked, characterized by a slightly bitter note that balances the sweet taste of the peppers.

Do you want to enjoy peppers all year round? Prepare a delicious preserve of Sweet and Sour Peppers!

For the translation of some texts, artificial intelligence tools may have been used.

Potatoes and Peppers

PRESENTATION

How to prepare Potatoes and Peppers

Storage

Tip

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