Potatoes With Peperoncino Recipes

POTATOES AND PEPPERS

Potatoes and Peppers image

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

Ingredients

⅓ cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

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

POTATOES WITH PEPERONCINO

Potatoes with Peperoncino image

Potatoes will never taste the same after you have tried this dish. This preparation captures the beauty of the cooking of Basilicata: straightforward, simple, but full of brilliant flavor. Even if you are not so passionate about hot pepper, I encourage you not to be timid with the peperoncino in this dish. Of course, this kind of simple cooking depends on fine ingredients. Excellent olive oil and good potatoes are key. I like russets, but Yukon Gold or waxy varieties would work, too.

Yield serves 6

Number Of Ingredients 7

Ingredients

1/2 teaspoon peperoncino flakes, or to taste
2 pounds large russet potatoes
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
5 plump garlic cloves, peeled and sliced
2 tablespoons chopped fresh Italian parsley
Spice grinder or small mortar and pestle; a 4-quart saucepan; a heavy-bottomed skillet or sauté pan, 8-to-10-inch diameter

Steps:

Put the peperoncino flakes in the spice grinder or mortar and pestle, and grind to a fine powder.
Put the potatoes in the 4-quart pot with water to cover them by about 2 inches, and bring to a boil. Cook just until the potatoes are easily pierced with a fork or sharp knife blade (don't let them get mushy), then drain and let them cool. Peel off the skins, and cut the potatoes crosswise into round slices, about 1/3 inch thick. Put the slices in a large warmed serving bowl, sprinkle the salt over them, and toss well to season. Cover the bowl with a cloth kitchen towel to keep them warm.
To make the dressing: Pour the olive oil in the skillet, and set over medium heat for a couple of minutes. Strew the sliced garlic and sprinkle the ground peperoncino in the hot oil, and let both sizzle, stirring occasionally, until the garlic is golden, 2 to 3 minutes. Turn off the heat, and stir in the chopped parsley. Drizzle the seasoned oil from the skillet over the warm potatoes, and toss to coat all the slices. Serve immediately.

POTATO PEPPERONI DISH

Potato Pepperoni Dish image

"Here's to another way to get that popular pizza taste into an everyday menu," reports Marlene Muckenhirn from Delano, Minnesota. "The potatoes cook up quickly when thinly sliced-and are nicely flavored by the tomato sauce and pepperoni."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 to 4 tablespoons butter, cubed
5 large unpeeled potatoes, cut into 1/8-inch slices
1 small onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded mozzarella cheese
1 can (8 ounces) tomato sauce
1 package (3-1/2 ounces) sliced pepperoni
2 large tomatoes, diced

Steps:

In a 12 in. nonstick skillet, melt butter; remove from the heat. Arrange potatoes on the bottom and up the sides of skillet; sprinkle with onion, salt and pepper. Cover and cook over low heat until the potatoes are tender, about 20 minutes. Sprinkle with cheese; layer with half of the tomato sauce, all of the pepperoni and tomatoes, and the remaining tomato sauce. Cover and cook on low until the cheese is melted and the tomatoes are heated through.

Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 877mg sodium, Carbohydrate 62g carbohydrate (8g sugars, Fiber 6g fiber), Protein 18g protein.

PEPPERONCINI PASTA

Pepperoncini Pasta image

A quick and inexpensive pasta dish. I have never made it for anyone else so it could just be my taste but I think it has a good flavor to it. If you dont have the pepperchinis (they come in a jar)then you can always sub with the pepper rings; hot or mild. (they also come in a jar) The amount of heat/flavor you want will determine the amount of peppers you use. I used 1/2cup. I never salt this dish as the peppers give it enough.

Provided by jennifer in new jer

Categories < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 cups linguine or 2 cups pasta, of choice
1/4 cup olive oil
1 large ripe tomatoes, chopped
1 garlic clove, chopped fine
2 tablespoons fresh basil leaves, chopped fine
1/2 cup chopped pepperoncini peppers or 1/2 cup pepper rings
1/2 teaspoon pepperoncini pepper juice, from pepper jar that peppers were in. (optional)

Steps:

cook pasta according to directions on box.
in a separate saute pan; heat all other ingredients until very warm; not wilted.
drain pasta and toss with sauteed mixture.
if pressed for time/space you can just toss pasta with other ingredients without warming the pepper mixture; the heat from the noodles will warm them up.
serve with good bread.

Nutrition Facts : Calories 265.1, Fat 27.2, SaturatedFat 3.8, Sodium 404.3, Carbohydrate 5.9, Fiber 1.7, Sugar 3.5, Protein 1.3

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Potatoes With Peperoncino Recipes

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.

POTATOES WITH PEPERONCINO

POTATO PEPPERONI DISH

"Here's to another way to get that popular pizza taste into an everyday menu," reports Marlene Muckenhirn from Delano, Minnesota. "The potatoes cook up quickly when thinly sliced-and are nicely flavored by the tomato sauce and pepperoni."

PEPPERONCINI PASTA

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