Recipes

Sweet Red Peppers and Potatoes

(presented at King Market 9/27/09)

I encountered this dish in Calabria (the toe of the Italian “boot”) and it combines ingredients I never would have thought to pair. The small, sweet red peppers in Calabria are a bit different from the ones we have here, but Jimmy Nardellos or the slightly larger and thicker-fleshed sweet Italian peppers we have at our farmers’ markets work well here, too.

• 4-5 medium-size waxy, yellow potatoes (such as Yukon gold), cut in 1-inch dice
• 6 sweet red peppers, preferably Jimmy Nardellos or sweet Italian, cut into chunks slightly larger than the potatoes
• 3-4 Tbsp olive oil
• salt

In a large sauté pan or wok, heat the oil. Add potatoes and peppers. Stir well to coat with oil, add a generous sprinkling of salt and cook on high heat, stirring often, until the potatoes are tender and the peppers a bit blackened and caramelized.  Add oil if the vegetables start to stick.

Katherine Deumling

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