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An overhead shot of a skillet of potatoes and peppers, with fresh red bell pepper next to it.
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Potatoes and Peppers Recipe (Patate e Peperoni)

Expect all the deliciousness and freshness of summer vegetables in every bite of Patate e Peperoni Calabresi. A flavor-packed vegetable dish from South Italy that's excellent as a side dish or appetizer!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: Italian
Servings: 5
Calories: 110kcal
Author: Neriz

Equipment

Ingredients

  • 2 tbsp & 1 tsp olive oil
  • 12 oz potatoes, peeled and sliced thinly
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 large tomato, roughly chopped
  • 2 medium bell peppers, red and green
  • 1 small eggplant, diced
  • handful of fresh basil leaves
  • dash peperoncino
  • salt and pepper, to season

Instructions

  • Place a medium or large skillet over medium-high heat, then pour 1 & 1/2 tbsp of olive oil.
  • Once the oil is ready, add the potatoes and fry until they are cooked.  Do this in batches if all the potatoes don't fit in the pan.
  • Set the cooked potatoes aside.
  • Add and heat the remaining olive oil, add the garlic and onion and cook until they turned soft. 
  • Add tomatoes, mix, then add peperoncino, salt, and pepper.
  • Mix to combine, then add the chopped eggplant and bell peppers.
  • Use your hands to tear the basil leaves and add them with the rest of the vegetables. 
  • Mix everything, cover with a lid, and cook for about 5 minutes.
  • Adjust the heat to medium-low and continue cooking until the vegetables are cooked, mixing occasionally.
  • Taste and adjust the seasoning.
  • Add the fried potatoes and mix to combine evenly.
  • Place the lid back, adjust the heat to medium and cook for about 2 minutes.
  • Turn the heat off and transfer potatoes and peppers into serving plates.
  • Serve, with fresh basil leaves, if preferred.

Video

Notes

  • Cook's Tip #1:  You can chop the potatoes into chunkier bits if that's what you prefer.
  • Cook's Tip #2:  Depending on how you chop the potatoes, fry them in batches if they don't fit in the skillet.
  • Cook's Tip #3:  Feel free to use any type of tomatoes (grape, Roma, cherry tomatoes, etc.), as long as they're ripe and juicy.

Nutrition

Calories: 110kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 711mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1816IU | Vitamin C: 83mg | Calcium: 30mg | Iron: 1mg