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Fried Potatoes, Peppers and Onions

3 Large Potatoes, Peeled And Cut Into 2 Inch Pieces

3 - 4 Tablespoons Olive Oil

2 Ounces Pancetta (or bacon), Diced

3 Large Sweet Peppers, Cored, Seeded, And Cut Into Large Dice ( Or Equal Amounts Red & Green Peppers)

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

 

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.

This entry is related to the following products. Click on any of them for more information.
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