Roasted Potatoes and Bell Peppers
Category: Side Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 800g |
| Extra virgin olive oil | 140ml |
| Yellow bell peppers | 300g |
| Red bell peppers | 300g |
Instructions
To begin preparing this simple yet flavorful side dish, start by thoroughly washing the bell peppers. Pat them dry with a paper towel before cutting them in half. Remove the green stem and any white membranes inside. Slice the peppers into strips about 1 to 1.5 cm thick. For the potatoes, peel them and cut them into wedges that are approximately 1 cm thick, ensuring the pieces are not too thin to retain their texture during cooking.
In a large skillet, pour the extra virgin olive oil and heat it over medium-high. Once the oil is hot, add the potato wedges to the pan. Sauté the potatoes gently, turning them occasionally to ensure an even cook. After a few minutes, add the sliced red and yellow bell peppers to the pan. Stir carefully, using a spatula to avoid mashing the potatoes.
Season with salt to taste and continue cooking the vegetables, stirring occasionally, until the potatoes are golden brown and crispy on the outside, while remaining tender on the inside. The bell peppers should soften and caramelize slightly, adding a sweet and savory flavor to the dish.
Once everything is cooked to a beautiful golden brown and crispy finish, remove the pan from the heat. Serve hot, and enjoy a hearty, flavorful dish that pairs perfectly with any main course.
Pro Tip: For an extra burst of flavor, you can sprinkle some freshly chopped herbs like rosemary or thyme at the end of cooking for added aroma and depth.
