Saucy Boiled Potatoes With Peppers Recipes

BOILED POTATOES WITH BUTTER

Steps:

• Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
• Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
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POTATOES AND PEPPERS

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.

LENGENBERG'S BOILED POTATOES

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

ROASTED POTATOES AND PEPPERS

Steps:

• In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. , Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally.

CRISPY POTATOES WITH ROASTED PEPPER SAUCE

Steps:

• In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely.
• In a large pan add the olive oil and heat over medium-high heat. When the oil begins to swirl, add the potatoes, season with salt and leave alone to allow a crust to form, about 5 minutes. Once a crust forms on the bottom give the potatoes a toss or flip them with a spatula and allow them to crisp on the other side, about 2 to 3 minutes more. Remove the potatoes to a serving bowl with a slotted spoon. Serve drizzled with Roasted Red Pepper Sauce.
• Preheat the oven to 400 degrees F.
• Put the bell peppers, onion, garlic, and peppercorns on a baking sheet. Drizzle with olive oil and season with a healthy pinch of salt. Mix with your hands to fully coat the vegetables, and arrange the bell peppers, skin side up, so that the garlic and peppercorns can hide under the cavity of the bell pepper halves. Roast until the skin of the peppers begins to blacken and pucker, about 25 to 30 minutes. Remove from the oven and immediately put all of the ingredients and residue from the baking sheet into a bowl, and quickly cover tightly with plastic wrap. Let the peppers steam for about 5 minutes. Remove the pepper halves and, using your fingers, remove their skin by gently ripping and pulling it off, and return the peeled peppers to the bowl.
• Add the mixture to a blender along with the chili sauce. Pulse lightly until almost smooth, but still having a slight texture. Season, to taste, with salt and pour it into a small bowl.

GARLIC BOILED POTATOES WITH SOUR CREAM

Steps:

• Cook potatoes in large enough pot to cover potatoes with water. Add the garlic and salt to pot.
• Cook until potatoes are done yet remains firm.
• Drain and return to pot (off the heat) to dry.
• Do not remove the garlic! You will find that it is a sweet surprise when you bite into it.
• Add 1/2 of sour cream to pot and fold gently.
• Add dill, if using.
• Plate and top with the remaining sour cream.
• Here's where the pepper comes in -- as a topping.
• So easy, so good!

POTATOES WITH HOT SAUCE

Steps:

• Potatoes:.
• In a covered saucepan, cook the potatoes in a small amount of boiling salted water for 20 to 25 minutes or until tender. Transfer to a serving bowl; keep warm.
• Meanwhile, separate the egg yolk from the white. Chop the yolk and white separately. Set both aside.
• Sauce:.
• In a saucepan, cook the onion and chili pepper in hot oil till tender but not brown.
• Stir in the flour and salt. Cook and stir for 1 minute.
• Add the evaporated milk all at once; cook and stir till thickened and bubbly. Cook and stir 1 minute more.
• Add egg yolk, cheese, and lemon juice, stirring till the cheese is melted. Pour hot sauce over the potatoes.
• Garnish with hard-cooked egg white, peanuts, and olives, if desired.

CREAMY POTATOES 'N' PEAS

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cook peas according to package directions., Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add dill. , Drain potatoes and peas; place in a serving bowl. Top with sauce; stir to coat.

SAUCY BOILED POTATOES WITH PEPPERS

Steps:

• Peel and cut the potatoes into roughly 2 inch cubes or use baby potatoes instead.
• Cut the peppers into small 1/2 inch pieces discarding the seeds.
• Combine all ingredients except the corn starch into a medium sauce pan and boil for about 10 minutes or until potatoes and peppers are tender.
• Mix corn starch into a small amount of water to dissolve it and then stir it into the rest of the ingredients in the sauce pan and cook until it thickens into a nice gravy.