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Calabrian Potatoes

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 468

Ingredients

  • ½ cup extra virgin olive oil
  • 2 pounds Yukon Gold potatoes approximately 5 potatoes, sliced thinly
  • 2 red bell peppers seeded and sliced thinly
  • 2 green bell peppers seeded and sliced thinly
  • 1 orange or yellow bell pepper seeded and sliced thinly
  • 5 Calabrian or serrano chili peppers seeded and sliced thinly
  • 1 medium red onion peeled and sliced thinly
  • 3 cloves garlic peeled and chopped
  • ½ tsp dried oregano
  • ¼ cup filtered water
  • 1 tsp Calabrian chili paste optional
  • Sea salt and freshly ground pepper to taste
  • 2 Tbsp chopped fresh basil
  • 2 Tbsp chopped fresh flat-leaf parsley

Instructions

  • All ingredients ready? Let's begin!
  • In a very large skillet over medium heat, add the olive oil and sliced potatoes.
  • Sauté the potatoes until they start to turn golden brown, stirring occasionally, for approximately 10 minutes.
  • Add the sliced peppers, onion, garlic, and oregano to the potatoes.
  • Continue cooking for about 5 minutes until the onions and garlic are aromatic and begin to soften.
  • Add the water to the pan. As soon as it boils, lower the heat, cover the pan, and simmer for 10 minutes. Remove the cover and allow the vegetables to continue cooking until the water has evaporated.
  • Stir in the Calabrian chili paste, if using. Season with salt and pepper to taste. Turn the heat off and stir in the basil and parsley.
  • Transfer the potatoes and peppers to a serving bowl and serve while warm with your preferred protein or a mixed green salad.

Video

Nutrition

Calories: 468kcal | Carbohydrates: 52g | Protein: 7g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 23mg | Potassium: 1342mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2447IU | Vitamin C: 232mg | Calcium: 61mg | Iron: 3mg