Potatoes and peppers: the classic recipe for the tasty side dish of Calabrian cuisine

Potatoes and peppers it’s a contour typical of Calabrian cuisinebut also widespread in other regions of Southern Italy: it is a simple and quick preparation, in which potatoes and peppers are cooked in a pan for 20-30 minutes. A perfect recipe for a summer dinner, but also for when you have little time to cook: you can serve it accompanying both fish and meat dishes, but also as single dish.

The preparation is very easy: you only need potatoes, peppers, extra virgin olive oil and salt. You choose potatoes from the compact pulp and not very floury, while as regards the peppers you can choose the ones you prefer: we used i Red peppers and yellow, but you can use those too verdi oh croissant peppers.

In our recipe, we first put the potatoes in the pan, already cut into wedges, and immediately after the peppers, cut into strips, then we simply cooked them over moderate heat, seasoning with salt. If you don’t digest peppers, as well as removing filaments and seeds, you can peel them in advance: cook them in the oven or on a hot plate and then close them in a paper bag, or put them in a salad bowl covering them with plastic wrap. After about ten minutes the skin will come off easily, along with filaments and seeds: cut them into strips and add them to the pan only 5-7 minutes before turning off, when the potatoes are already soft. If you prefer, you can add one to the pan as well onion cut lengthwise.

You can decide to prepare the dish in the oven, cooking it a 180 °C per 15-20 minutes. Alternatively, once cooking in the pan is finished, to increase the crunchiness of the dish, you can put the potatoes and peppers in a pan and pass them under the grill oven, or microwave, for 1-2 minutes.

If you don’t like potatoes, you can also simply prepare peppers in a pan, or other recipes with peppers that are delicious, but also simple and quick.

How to prepare potatoes and peppers

Wash and dry the peppers with a kitchen towel, then cut them in half 1.

After removing the filanenti and the seeds that are inside, cut them into strips 2.

Wash the potatoes, peel them and cut them into wedges that are not too small, so that they do not fall apart during cooking. 3.

Heat abundant olive oil in a large pan and add the potatoes 4.

After a couple of minutes over high heat, add the peppers 5.

Salt rule 6.

Lower the heat and cook for about 20 minutes 7 without cover.

Turn from time to time, being careful not to break the potatoes 8.

When the vegetables are lightly browned, check the potatoes with a fork, then turn them off and let them rest for 3-4 minutes 9.

Your dish is ready to serve 10.

storage

Potatoes and peppers should be eaten at the moment, hot or at room temperature. However, you can keep them in the fridge for 24 hours, tightly closed in an airtight container.