Fried Potatoes Peppers Recipes

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ITALIAN FRIED POTATOES WITH PEPPERS



Italian Fried Potatoes with Peppers image

Italian Fried Potatoes with Peppers is a simple, delicious and easy to make side dish. Perfect to serve with any Italian main dishes.

Provided by Pavani

Categories     Side Dish

Time 30m

Number Of Ingredients 8

2 Medium Potatoes, peeled and cubed
2 tbsp olive oil
1 Medium Onion, chopped
1 Medium Green Pepper, chopped
1 Medium Red Pepper, chopped
2 Garlic cloves, finely minced
To Taste Salt Pepper
2 tbsp Fresh Parsley, finely chopped

Steps:

  • Boil or microwave potatoes until fork tender. Drain and set aside.
  • Heat oil in a heavy bottom pan or a cast iron skillet. Add onions, peppers and cook on medium flame for 5~6 minutes.
  • Stir in the garlic and cook for 1 more minute.
  • Next add the boiled potatoes and cook stirring, occasionally until the potatoes are slightly roasted, about 4~6 minutes.
  • Season with salt and pepper. Sprinkle fresh parsley and serve.

CRISPY ITALIAN FRIED POTATOES AND PEPPERS



Crispy Italian Fried Potatoes and Peppers image

A simple but special side dish of crispy browned potatoes and flavorful peppers.

Provided by Lisa

Categories     Side Dish

Time 45m

Number Of Ingredients 4

1/2 to 3/4 cup canola oil (or enough oil to come up to about 1/4 inch in your skillet)
5 large Idaho russet potatoes
4 long Italian green peppers (also called Italian frying peppers or Cubanelle peppers) ribs and seeds removed, cut into 1-inch by 2-inch pieces.
Kosher salt or Sea Salt, to taste (My favorite is Malden sea salt)

Steps:

  • 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.
  • Lay an absorbent dish towel on the counter and have another one or two handy. Drain the sliced potato in a mesh strainer and dump them onto a towel. Pat and blot them dry. They will brown better if you get them nice and dry.
  • Heat oil in a large skillet (preferably cast iron) over high heat, until hot but not smoking. Add the potato slices and immediately toss them until they're all coated with oil. Let the potatoes cook, undisturbed, for 3-5 minutes, or until the bottom pieces look brown around the edges. Mound the peppers on top and add a pinch or two of salt. Flip the potatoes over with a spatula, so some raw potatoes and peppers are on the bottom of the skillet. Leave them undisturbed for another 3-5 minutes, until they are nice and brown on the bottom. Continue to brown and toss potatoes for 5-10 minutes longer, until about half of them are crisp and brown and the rest are soft and creamy.
  • Serve hot. Season, to taste, with salt.

Nutrition Facts : Calories 388 calories, Sugar 4.6 g, Sodium 269.3 mg, Fat 9.2 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 71.1 g, Fiber 6.4 g, Protein 8.7 g, Cholesterol 0 mg

HOME-FRIED POTATOES



Home-Fried Potatoes image

Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.

Provided by dakota kelly

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 9

4 red potatoes
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons olive oil
1 teaspoon salt
¾ teaspoon paprika
¼ teaspoon ground black pepper
¼ cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
  • In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
  • Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 38.3 g, Fat 10.6 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 601.6 mg, Sugar 4.3 g

FRIED POTATOES, PEPPERS, & ONIONS



Fried Potatoes, Peppers, & Onions image

An Italian peasant dish typical of cucina povera.

Provided by Deborah Mele

Categories     Vegetables - Combo

Time 45m

Number Of Ingredients 9

3 Large Potatoes, Peeled And Cut Into 2 Inch Pieces
3 - 4 Tablespoons Olive Oil
2 Ounces Pancetta, Diced
3 Large Sweet Peppers, Cored, Seeded, And Cut Into Large Dice ( Or Equal Amounts Red & Green Friggitelli Peppers - See Notes Above)
1 Large Onion, Peeled & Diced
4 Garlic Cloves, Peeled & Sliced
Salt & Pepper To Taste
1/2 Teaspoon Red Hot Chili Flakes (Optional)
1/4 Cup Fresh Parsley Leaves, Coarsely Chopped

Steps:

  • Boil the potatoes in lightly salted water until just fork tender, about 8 to 10 minutes. (Do not overcook or mixture will become mushy)
  • Drain the potatoes and set aside.
  • In a large frying pan, heat 2 tablespoons of the oil over medium heat until lightly smoking, and then add the pancetta, peppers, and onions.
  • Cook until the peppers and onions begin to soften, stirring every once in a while, about 8 to 10 minutes.
  • Add the garlic, and continue to cook until the mixture begins to brown, about 3 to 4 minutes more.
  • Add the potatoes to the pan along with the rest of the oil, salt, pepper, and red pepper flakes and continue to cook, gently folding over the mixture as it cooks once or twice.
  • After about 6 to 7 minutes, once the potatoes begin to color, Add the parsley leaves and gently mix.
  • Serve warm.

Nutrition Facts : Calories 457 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 22 grams fat, Fiber 7 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2 cups, Sodium 111 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

STIR-FRIED POTATOES AND PEPPERS RECIPE



Stir-Fried Potatoes and Peppers Recipe image

Provided by Camille

Number Of Ingredients 7

6-8 medium potatoes, thinly sliced
1 medium onion, sliced
1 medium green bell pepper, sliced
3 tablespoons olive oil (add more if needed)
salt and pepper to taste
seasoning salt to taste
water (as needed)

Steps:

  • Place large skillet on stove-top, pour in olive oil, let oil warm up over medium high heat. Add the sliced potatoes and let them cook for a couple of minutes (7-8 minutes), stirring occasionally so that they don't burn. As the potatoes start to get tender, add peppers and onions. Lower the heat to medium, top with salt, pepper, and seasoning salt (plus any other spices you like- sometimes I like to throw a little Parmesan cheese on there) and place lid on top of the skillet. Stir every couple of minutes to keep from burning (if you need to add liquid, add water 1-2 tablespoons at a time). Continue to cook for 10-15 minutes (or longer if your potatoes are sliced thick), until potatoes, peppers, and onions are all soft and tender. Add more salt and pepper if needed.

FRIED POTATOES & PEPPERS



FRIED POTATOES & PEPPERS image

My mother made hers with onions only but I decided to add green and red peppers to jazz things up a bit. They are SO good! 06-25-14

Provided by Ellen Bales

Categories     Vegetables

Time 50m

Number Of Ingredients 9

5 lb red potatoes, diced
4 clove garlic, minced
1 large onion, chopped or sliced
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/4 c olive oil
1/4 c butter, melted
1 tsp season salt
1/2 tsp cayenne pepper or freshly ground black pepper

Steps:

  • 1. In a large bowl, mix together the potatoes, garlic, onion, green and red bell peppers, olive oil, butter, season salt and pepper.
  • 2. Place on a large rimmed cookie sheet and bake in a preheated 425º oven for 20 to 25 minutes, shaking the pan twice.
  • 3. Raise heat to 500º and bake until crisp and brown, 10 to 15 minutes. Sprinkle with a little more salt and pepper before serving, if desired.

FRIED POTATOES, BEEF AND PEPPERS



Fried Potatoes, Beef And Peppers image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 pound new potatoes
2 teaspoons canola oil
8 ounces very lean beef (like round steak or flank steak)
8 ounces whole onion or 7 ounces chopped ready-cut onions (1 2/3 cups)
8 ounces whole red, yellow or orange peppers, or 7 ounces chopped ready-cut peppers (1 1/2 cups)
4 ounces Hungarian peppers (2 peppers)
1 pound ripe tomatoes
1 teaspoon dried thyme
1/4 teaspoon salt
Freshly ground black pepper

Steps:

  • Scrub potatoes, but do not peel. Slice them thinly in food processor. Heat a nonstick pan large enough to hold all the ingredients, over very high heat.
  • Add oil, and reduce heat to medium high. When oil is hot, add potatoes, and brown, stirring often.
  • Grind beef in food processor.
  • Chop whole onion.
  • As potatoes begin to brown, stir in the beef and brown it.
  • Wash, trim, seed and slice both kinds of peppers into thick strips, and then slice in food processor.
  • Add onion and peppers to the pan, and stir well. Continue cooking over medium heat.
  • Wash, trim and dice tomatoes and add to the pan with thyme, salt and pepper. Cover, and continue cooking over medium-low heat until vegetables are soft and flavors are well blended.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 7 grams, Carbohydrate 73 grams, Fat 10 grams, Fiber 14 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 420 milligrams, Sugar 19 grams, TransFat 0 grams

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