• Viaggio Red Roasted Peppers Recipes
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• BASILICATA - Potatoes and cruschi peppers

BASILICATA - Potatoes and cruschi peppers

SKU:

Prep & Cook Time: 30 minutes

Servings: 4–6

Ingredients

• 1.75 lb potatoes
• 3½ oz Viaggio red roasted peppers, chopped
• Viaggio Extra Virgin Olive Oil, to taste
• Salt, to taste

Instructions

1. Place the potatoes in a pot of boiling water and cook for 10 minutes, or until just tender but not falling apart. (If using a pressure cooker, 5 minutes is enough.)
2. Drain, let cool slightly, then peel and slice into ½ cm (¼-inch) thick rounds.
3. While the potatoes are cooling, chop the Viaggio red roasted peppers into small pieces and set aside.
4. Sauté the Potatoes:
5. Heat a generous amount of Viaggio Extra Virgin Olive Oil in a large pan over medium-high heat.
6. Once the oil is hot, add the potato slices in a single layer (work in batches if needed). Cook for about 15 minutes, flipping occasionally, until golden and crispy. Season with salt to taste.
7. Add the Peppers:
8. Add the chopped roasted peppers to the pan with the potatoes and sauté for 2–3 minutes, just to heat through and blend flavors. Be careful not to break up the potatoes.
9. Serve Immediately:
10. Serve hot as a rustic side dish or light main.

Serving Tip:

This dish pairs beautifully with grilled meats or eggs for a hearty Mediterranean-inspired meal.

BUON APPETITO!