Potatoes with Peperoncino
Patate Lessate con Diavolicchio


*required fields



thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Potatoes with Peperoncino this recipe: Print
Potatoes with Peperoncino
Patate Lessate con Diavolicchio
cookbook: Lidia Cooks from the Heart of Italy
region: Basilicata
main ingredients: potato
recipe
user comments (1)
Share:

serves: 6

Potatoes will never taste the same after you have tried this dish. This preparation captures the beauty of the cooking of Basilicata, straightforward, simple, but full of brilliant flavor. Even if you are not so passionate about hot pepper, I encourage you not to be timid with the peperoncino in this dish. Of course, this kind of simple cooking depends on fine ingredients. Excellent olive oil and good potatoes are key. I like russets, but Yukon Gold or waxy varieties would work, too.
 

Ingredients

¼ teaspoon peperoncino flakes, or to taste
2 pounds large russet potatoes
1 teaspoon kosher salt
¼ cup extra-virgin olive oil
5 plump garlic cloves, peeled and sliced
2 tablespoons fresh Italian parsley, chopped

Directions

You will need a spice grinder or small mortar and pestle; a 4-quart saucepan; a heavy-bottomed skillet or sauté pan, 8-to- 10- inch diameter.

Put the peperoncino flakes in the spice grinder or mortar and pestle, and grind to a fine powder.

Put the potatoes in the 4-quart pot with water to cover them by about 2 inches, and bring to a boil. Cook just until the potatoes are easily pierced with a fork or sharp knife blade (don't let them get mushy), then drain and let them cool. Peel off the skins, and cut the potatoes crosswise into round slices, about 1/3 inch thick. Put the slices in a large warmed serving bowl, sprinkle the salt over them, and toss well to season. Cover the bowl with a cloth kitchen towel to keep them warm.

To make the dressing: Pour the olive oil in the skillet, and set over medium heat for a couple of minutes. Strew the sliced garlic and sprinkle the ground peperoncino in the hot oil, and let both sizzle, stirring occasionally, until the garlic is golden, 2 to 3 minutes. Turn off the heat, and stir in the chopped parsley. Drizzle the seasoned oil from the skillet over the warm potatoes, and toss to coat all the slices. Serve immediately.

Lidia Cooks from the Heart of Italy w/FREE 30-min. DVD

Lidia's Lastest Cookbook! "Lidia Cooks from the Heart of Italy" features 175 regional recipes from 12 regions of Italy, PLUS, for limited time only, get a FREE 3-minute DVD along with the book. Get your autographed copy today!

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!