Kitchen Wisdom Gluten Free Potatoes & Peppers is an Old World European country dish.  I learned it from my Italian Elders, but I have seen this same dish expressed in many ways from many cultures.  Growing up, this was Southern Italian Soul Food at its best.  Common for breakfast or brunch. Simple for dinner, delightful with a salad.  As a breakfast, break an egg into a clear area in the pan at the end, once cooked, use a spatula to combine the egg with potatoes and peppers.  Inspired by Autumn’s bounty, with an abundant supply of peppers at hand, I chose this dish to use the reamining peppers from this season’s harvest.  I grew up eating this with Red Bell Peppers, as is customary in a lot of Southern Italian cooking.  Today I use whichever peppers I have on hand.  If you like it hot – go ahead and use those chilis! Or  spice it up with Crushed Red Pepper during cooking or after!

Serves 2

3  Tablespoons Olive Oil

1  large Pepper (or an assortment of small, whichever pleases your palate)

½  Onion, sliced long

2  medium Potatoes, cut into 1” pieces

Salt to taste

Warm a large skillet.  Add 1 ½ Tablespoons olive oil to warm pan, raise the heat a bit to make the oil hot but not smoking.   Add the onion slices; allow them to wilt and their flavor combine with the oil.  Then add peppers.  Toss, sprinkle vegetables with a pinch of salt.  Cook on med-high heat for 5 minutes. Lower heat, cover, toss every so often, cook for 9 minutes.  Place peppers and onions in bowl on side.

Return empty pan to medium high heat, add 1 ½ Tablespoons of olive oil, coat pan, add potatoes.  Place them in even layer with space between (which allows heated air to circulate and cook food.)  When brown edges appear (approximately 12 minutes) flip potatoes.  Be careful to not let oil get hot enough to smoke.  There should not be extra olive oil if you use two potatoes, if there is excess oil, remove the excess before returning peppers to pan.

Return peppers & onions to the pan and toss to thoroughly combine with potatoes.

Serve & Enjoy!

“Potatoes & Peppers” by Liz Conforti, Forget What You Know About Wheat(c) 2013

Serve With 

Fritata of Red Peppers & Provolone

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