Peppers and Potatoes Salernitana Style

Name: Peppers and Potatoes Salernitana Style
Cuisine: Irish
Ingredients: 8–10 new potatoes, rinsed, diced; do not peel; ¼ cup extra virgin olive oil; 1 quart avocado or olive oil for frying; 1 quart avocado or olive oil for frying; 2 teaspoons lemon zest; 1 tablespoon fresh lemon juice; 4–5 sprigs fresh basil, leaves removed from stems, left whole; Sea salt; 4 red bell peppers, seeded, large dice; 4–5 cloves fresh garlic, peeled, smashed

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

This lovely recipe was served to me at a restaurant on the Amalfi Coast and it made the Irish half of my heart smile. It’s smoky, sweet, sour and herby, creating a layered flavor profile that enlivens any dinner.

Ingredients

8–10 new potatoes, rinsed, diced; do not peel
¼ cup extra virgin olive oil
4–5 cloves <

Europe
Ireland
Italy
Dinner
Gluten-free
Vegan

Method

Dice the potatoes and place in a bowl of cold water until needed.

Place olive oil and garlic in a deep skillet. Arrange peppers on top and place the pan over medium heat. Do not stir the peppers yet. When the peppers begin to sizzle, stir gently and continue to cook, stirring occasionally, until very tender, about 10 minutes. Stir in lemon juice, zest and basil leaves and turn off heat.