ITALIAN FRIED POTATOES WITH PEPPERS
Italian Fried Potatoes with Peppers is a simple, delicious and easy to make side dish. Perfect to serve with any Italian main dishes.
Provided by Pavani
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Boil or microwave potatoes until fork tender. Drain and set aside.
- Heat oil in a heavy bottom pan or a cast iron skillet. Add onions, peppers and cook on medium flame for 5~6 minutes.
- Stir in the garlic and cook for 1 more minute.
- Next add the boiled potatoes and cook stirring, occasionally until the potatoes are slightly roasted, about 4~6 minutes.
- Season with salt and pepper. Sprinkle fresh parsley and serve.
CRISPY ITALIAN FRIED POTATOES AND PEPPERS
A simple but special side dish of crispy browned potatoes and flavorful peppers.
Provided by Lisa
Categories Side Dish
Time 45m
Number Of Ingredients 4
Steps:
- Fill a large bowl halfway with cold water. Peel the potatoes and place them in the water as you go, to prevent discoloration.
- Slice the potatoes thinly (1/8-1/4 inch thick) and place slices in the bowl of water, as you go. I recommend using a mandolin or a food processor with the slicing blade attachment. Or you can slice them by hand with a sharp knife.
- Lay an absorbent dish towel on the counter and have another one or two handy. Drain the sliced potato in a mesh strainer and dump them onto a towel. Pat and blot them dry. They will brown better if you get them nice and dry.
- Heat oil in a large skillet (preferably cast iron) over high heat, until hot but not smoking. Add the potato slices and immediately toss them until they're all coated with oil. Let the potatoes cook, undisturbed, for 3-5 minutes, or until the bottom pieces look brown around the edges. Mound the peppers on top and add a pinch or two of salt. Flip the potatoes over with a spatula, so some raw potatoes and peppers are on the bottom of the skillet. Leave them undisturbed for another 3-5 minutes, until they are nice and brown on the bottom. Continue to brown and toss potatoes for 5-10 minutes longer, until about half of them are crisp and brown and the rest are soft and creamy.
- Serve hot. Season, to taste, with salt.
Nutrition Facts : Calories 388 calories, Sugar 4.6 g, Sodium 269.3 mg, Fat 9.2 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 71.1 g, Fiber 6.4 g, Protein 8.7 g, Cholesterol 0 mg
POTATOES AND PEPPERS
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
ITALIAN PAN-FRIED POTATOES
Fried potatoes with onions and black olives.
Provided by cmhpt
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
- Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
- Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
- Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 42.2 g, Cholesterol 5.4 mg, Fat 16.8 g, Fiber 5.4 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 343.2 mg, Sugar 2.9 g
FRIED POTATOES, PEPPERS, & ONIONS
An Italian peasant dish typical of cucina povera.
Provided by Deborah Mele
Categories Vegetables - Combo
Time 45m
Number Of Ingredients 9
Steps:
- Boil the potatoes in lightly salted water until just fork tender, about 8 to 10 minutes. (Do not overcook or mixture will become mushy)
- Drain the potatoes and set aside.
- In a large frying pan, heat 2 tablespoons of the oil over medium heat until lightly smoking, and then add the pancetta, peppers, and onions.
- Cook until the peppers and onions begin to soften, stirring every once in a while, about 8 to 10 minutes.
- Add the garlic, and continue to cook until the mixture begins to brown, about 3 to 4 minutes more.
- Add the potatoes to the pan along with the rest of the oil, salt, pepper, and red pepper flakes and continue to cook, gently folding over the mixture as it cooks once or twice.
- After about 6 to 7 minutes, once the potatoes begin to color, Add the parsley leaves and gently mix.
- Serve warm.
Nutrition Facts : Calories 457 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 22 grams fat, Fiber 7 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2 cups, Sodium 111 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
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- Lay an absorbent dish towel on the counter and have another one or two handy. Just before frying, drain the potatoes in a mesh strainer, dump them onto a towel, pat and blot them dry with towels. To insure browning, it’s important get the potatoes nice and dry before frying.
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