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Crispy Italian Fried Potatoes and Peppers

close up of crispy Italian fried potatoes and peppers

5 from 3 reviews

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

Ingredients

Units Scale

Recommended Equipment: A mandolin or food processor with the slicing blade attachment; a large (12") heavy cast iron skillet

  • 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)

Instructions

  1. Fill a large bowl halfway with cold water. Peel the potatoes and place them in the water as you go, to prevent discoloration.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot. Season, to taste, with salt.

Notes

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.

Keywords: pan fried potatoes and peppers, potato side dish