Serves 4 to 6
This is one of those simple recipes that inevitably becomes a family favorite. The recipe suggests bell peppers, but when summer comes around and there are mounds of different peppers available, you can replace the bell peppers with sweet banana peppers, gypsy peppers, jalapeño, cayenne, or Calabrian chile peppers. Keep in mind the heat or spiciness of the different varieties as you use them in this recipe.
- 5 tablespoons extra-virgin olive oil
- 2 large russet potatoes, peeled and cut into thin wedges
- 1 teaspoon kosher salt
- 1 medium red onion, sliced
- 1 red bell pepper, cut into ½-inch strips
- 1 yellow bell pepper, cut into ½-inch strips
- 2 teaspoons chopped fresh rosemary
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons chopped Italian parsley
Heat a large skillet over medium-high heat. Add 3 tablespoons of the olive oil. When the oil is hot, add the potatoes, tossing and shaking the skillet to coat them in the oil. Season with ½ teaspoon salt. Cook the potatoes, tossing occasionally, until browned on the edges, about 5 to 6 minutes.
Reduce the heat to medium-low and add the remaining 2 tablespoons olive oil. Add the red onion, bell peppers, rosemary, and red pepper flakes. Season with ½ teaspoon salt. Toss to combine the vegetables and cover the skillet. Cook, stirring occasionally, until the peppers and potatoes are tender, about 10 to 15 minutes more.
Uncover the skillet and increase the heat to reduce any liquid left in the pan and caramelize the vegetables slightly, about 2 minutes. Sprinkle with the parsley, toss, and serve.