Italian Peppers and Potatoes (Peperoni e Patate)
This rustic Italian Peppers and Potatoes recipe combines golden, crispy potatoes with sweet peppers, caramelized onions, and briny olives. Made with simple ingredients and cooked in one skillet, it’s an easy Southern Italian side dish that pairs beautifully with chicken, fish, or roasted meats.
Ingredients
- 1 1/2 lbs. Yukon Gold or other waxy potatoes
- 1 1/2 lbs. small sweet peppers, such as snap peppers
- 1 medium yellow onion, thinly sliced
- 1/4 cup extra-virgin olive oil, plus more as needed
- 1/2 cup pitted black olives, preferably Kalamata or Gaeta, optional
- salt and pepper to taste
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into roughly 1-inch chunks. Rinse and pat them very dry.
- Prepare the peppers: Wash the peppers, remove the stems and seeds if necessary, and cut larger peppers in half. Small snap peppers can be left whole or halved lengthwise.
- Brown the potatoes: Heat the olive oil in a large, wide skillet over medium-high heat. Add the potatoes in a single layer. Season with salt and pepper and cook for about 10–12 minutes, turning occasionally, until they begin to develop a golden crust.
- Add the onion and peppers: Add the sliced onion and peppers. Reduce the heat to medium and continue cooking for 15–20 minutes, turning occasionally, until the potatoes are tender and the peppers are soft and lightly charred.
- Add the olives: If using, stir in the olives during the last 3–5 minutes of cooking
- Taste for salt and pepper and drizzle with a little more extra-virgin olive oil before serving.
Notes
For perfectly golden potatoes, make sure they are completely dry before adding them to the hot olive oil, and avoid overcrowding the skillet. This allows the potatoes to brown and crisp instead of steaming.