Buttery Potatoes And Red Peppers
Buttery Potatoes And Red Peppers

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, buttery potatoes and red peppers. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Buttery Potatoes And Red Peppers is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Buttery Potatoes And Red Peppers is something that I have loved my whole life.

This is one of those recipes that comes so naturally, without much thought, that I didn't really think about sharing it. Baby red potatoes are the simple cook's dream side dish. Boiled baby red potatoes get bathed in butter and parsley with kosher salt and black pepper, and that's where the magic happens.

To begin with this particular recipe, we have to prepare a few components. You can cook buttery potatoes and red peppers using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Buttery Potatoes And Red Peppers:
  1. Get 6 medium potatoes, peeled and sliced about 1cm thickness
  2. Make ready 50 g butter
  3. Make ready 2 red peppers
  4. Get 4 tablespoons olive oil
  5. Make ready to taste Salt
  6. Take to taste Black pepper
  7. Take Chilli flakes to taste (optional)

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping. I had some red peppers in the fridge that were a few days old and I went looking for recipes to use them up. This one really fit the bill!

Instructions to make Buttery Potatoes And Red Peppers:
  1. You need to start by burning the pepper's skin. Place the peppers under a grill and grill long enough for the skin to blackened or just enough so the skin is easily peeled off and peppers have softened. Once the peppers are done place them in a bowl of cold water (this will cool them down quicker and make it easier to peel the skin). When done Peel and cut into strips.
  2. While the peppers are under the grill, peel and slice the potatoes.
  3. Then melt the butter along with the olive oil over a medium heat and add the potatoes. Try to evenly space the potatoes out in the pan and fry for about 15-20 minutes stirring gently along the way. It's inevitable that some potato slices will break in the process so don't worry to much.
  4. Gently mix in the pepper strips into the potatoes
  5. Then sprinkle with chilli flakes, salt and black pepper. Mix well and serve.

Using a large spoon or spatula, scrape up the delicious charred bits from bottom of pan and stir into potato mixture. This basil-laced potato and vegetable frittata, adapted from a recipe by author Tamasin Day-Lewis, makes a satisfying lunch. Stir in reserved potatoes, the butter, salt, and pepper. This variation with tender bits of potato, silky red peppers, and creamy Gouda cheese is one of our favorites! Six years later and frittatas are still on my regular rotation of weeknight meals.

So that is going to wrap it up for this special food buttery potatoes and red peppers recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!