Roasted Peppers And Potatoes With Bagna Cauda Recipes

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ROASTED PEPPERS AND POTATOES WITH BAGNA CAUDA



Roasted Peppers and Potatoes with Bagna Cauda image

Categories     Salad     Fish     Garlic     Potato     Side     Roast     Bell Pepper     Winter     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 as Part of a Buffet

Number Of Ingredients 10

Roasted Peppers and Potatoes
5 large yellow bell peppers
5 large red bell peppers
1 1/2 pounds baking potatoes
2 tablespoons olive oil
Bagna Cauda
1/4 cup olive oil
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
5 anchovy fillets, mashed to a paste
1 tablespoon chopped fresh parsley leaves

Steps:

  • Preheat broiler.
  • In a large shallow roasting pan, broil peppers about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes. Transfer peppers to a bowl and let steam, covered, until cool. Starting at blossom end, peel peppers and discard stems, seeds and ribs. Cut peppers into thirds. Peppers may be made 3 days ahead and chilled, covered. Drain peppers before using.
  • Preheat oven to 450°F.
  • Peel potatoes and cut crosswise into 1/4-inch-thick slices. In a shallow baking pan, toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature.
  • In a small saucepan, heat oil, garlic paste, and anchovy paste over moderate heat, stirring, until warm and stir in parsley.
  • On a platter, toss peppers and potatoes with warm bagna cauda to coat and season with salt and pepper.

BAGNA CAUDA



Bagna Cauda image

Provided by Matt Lee And Ted Lee

Categories     easy, quick, appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 8

1/2 cup olive oil
1 garlic clove, crushed
1 thin slice of lemon
6 anchovy fillets
1 tablespoon capers
1 tablespoon minced flat-leaf parsley
kosher salt
Pepper

Steps:

  • In a small sauté pan, heat olive oil, garlic, lemon and anchovies over a very low flame until mixture just begins to bubble, about 2 minutes. Add capers and parsley, stir and simmer a minute longer. Anchovies will break up. Add salt and pepper to taste. Turn off flame, and serve in pan as a dip for julienned vegetables and cubes of a Tuscan-style loaf or a baguette.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 181 milligrams, Sugar 0 grams

ROASTED POTATOES AND PEPPERS



Roasted Potatoes and Peppers image

New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.

Provided by Chef Kate

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs tiny new potatoes
1 onion
1 bell pepper (red, yellow or orange)
1 1/2 tablespoons olive oil
1 garlic clove, crushed (or more)
1 tablespoon rosemary, fresh, chopped
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375°F (190°C).
  • Wash potatoes.
  • Halve or quarter larger potatoes.
  • Cut onion into eight pieces.
  • Cut peppers into one-inch pieces.
  • Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
  • Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

Nutrition Facts : Calories 182.6, Fat 5.4, SaturatedFat 0.8, Sodium 33, Carbohydrate 31.4, Fiber 3.9, Sugar 4.1, Protein 3.8

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