Crispy Italian Fried Potatoes and Peppers
A simple but special side dish of crispy browned potatoes and flavorful peppers.
Nutrition Facts
Ingredients
Instructions
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.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Panningtheglobe →Chef's Notes
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
I finally got to use those cubanelle peppers that I grew myself and kept in the freezer. Nothing beats a simple preparation of really good ingredients. Thanks to you and Tullia both.
Very Nic recipe, but Canola oil is a GMO created by Monsanto ,maker of round-up weed killer , a good EVVO is best in my opinion ,this dish would be wonderful served wit roasted Italian sausage ,par boil sausage then roast at 400 f. , and as a real treat a cold salted green bean salad, green beans , flat ones if available , boiled or steamed aldente ,drained then tossed in olive oil with sautéed garlic a ton , and a lot of salt you will be in the fridge at 2AM eating them again and again AND as my associate chef from the 70s James ,Jimmy , Beard would say, " Good Appetite "
Very Nic recipe ! A good EV OLIVE OIL is best in my opinion ,this dish would be wonderful served wit roasted Italian sausage ,par boil sausage then roast at 400 f. , and as a real treat a cold salted green bean salad, green beans , flat ones if available , boiled or steamed aldente ,drained then tossed in olive oil with sautéed garlic a ton , and a lot of salt you will be in the fridge at 2AM eating them again and again AND as my associate chef from the 70s James ,Jimmy , Beard would say, " Good Appetite "
This is an incredible recipe!!! So much surface area and crispiness on the potatoes. I like to put even more peppers. Make sure that oil is hot!
What an interesting way to cut potatoes! I agree, you'll always learn something new when you cook with others :)
Funny thing, this dish is very similar to a Chinese dish. We just called it potato and pepper stir fry. The method is very similar but the Chinese version uses less oil, so the result is less crispy. Can't not wait to try out the Italian version!
I'm loving the simplicity of this dish! Really only two ingredients, if you don't count the salt and oil (which everyone already has on hand, most likely!). It looks SO flavorful, between the addition of the peppers and the crispy fried edges of the potatoes. I can't wait to try this!
Did you make this recipe?
Leave a Comment