Potatoes and peppers

Updated at: Mon, 05 Feb 2024 14:49:07 GMT

Step 1

Slice 3 long, romano peppers in half from shoulder to tip. Cut a fat orange bell pepper into quarters and remove the seeds and any white core. Peel and squash flat 4 plump cloves of garlic. Wash and thinly slice 700g of small to medium-sized potatoes.

Step 2

Prep done, warm 8 tbsp of olive oil in a large frying pan or flame-proof casserole and add the romano and bell peppers, letting them cook over a moderate heat for 5 minutes, covered with a lid, until they start to relax. Turn them from time to time, so they cook evenly. Remove the peppers to a plate, leaving the oil intact, and set aside.

Step 3

Add the garlic to the pan and then the potatoes, cooking them in one layer if possible. When they are golden on the underside, turn over and lightly colour the other side. Return the peppers to the pan, season with salt and pepper, mix the ingredients together then pour over 300ml of chicken or vegetable stock and bring to the boil.

Step 4

Lower the heat and leave the peppers, potatoes and stock to simmer, partially covered by a lid. After 8 minutes or so, check the potatoes for softness: they should be tender and easy to crush. Turn and cook the other side. Continue cooking until all is golden and soft, the potatoes are a little broken up and there is a good layer of sweet, garlic-scented juice. Chop 3 spring onions and scatter them in at the last minute, letting them briefly soften before serving. Serves 2.

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