📝 About This Recipe
Transport your senses to the rugged coast of Southern Italy with this iconic Calabrian 'Contorno'. This dish is a rustic masterpiece where starchy potatoes and sweet bell peppers are slow-fried in olive oil until they become silky, caramelized, and irresistibly jammy. It is the ultimate expression of Mediterranean simplicity, relying on high-quality olive oil and the patience of the cook to achieve that perfect golden crust.
🥗 Ingredients
The Vegetables
- 800 grams Yukon Gold or Russet Potatoes (peeled and cut into 1/2 inch thick sticks (like thick fries))
- 2 large Red Bell Peppers (seeded and cut into strips of similar size to the potatoes)
- 2 large Yellow Bell Peppers (seeded and cut into strips)
- 1 medium Red Onion (Tropea style) (thinly sliced into half-moons)
The Aromatics and Oil
- 1/2 cup Extra Virgin Olive Oil (use a high-quality oil as it flavors the entire dish)
- 3 cloves Garlic (smashed and peeled)
- 1/2 teaspoon Calabrian Chili Flakes (adjust to your heat preference)
- 1 teaspoon Fresh Oregano (dried can be substituted if fresh is unavailable)
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 2 tablespoons Fresh Italian Parsley (chopped for garnish)
👨🍳 Instructions
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1
Begin by prepping your vegetables: ensure the potatoes and peppers are sliced into uniform sticks (roughly 3 inches long and 1/2 inch wide) so they cook at an even rate.
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2
Rinse the sliced potatoes in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel. Drying is crucial for achieving a golden crust rather than steaming.
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3
In a large, heavy-bottomed non-stick skillet or a traditional cast iron pan, heat the extra virgin olive oil over medium heat.
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4
Add the smashed garlic cloves to the oil and cook for 2 minutes until they are fragrant and golden. Remove the garlic and discard it to prevent bitterness.
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5
Carefully add the potatoes to the hot oil. Spread them out into as flat a layer as possible. Let them fry undisturbed for 5-7 minutes until the bottoms start to turn golden brown.
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6
Using a wide spatula, gently turn the potatoes. Add the sliced onions and the bell pepper strips to the pan, tossing them lightly with the potatoes and the oil.
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7
Season the mixture with sea salt and the Calabrian chili flakes. The salt will help draw out the moisture from the peppers, creating a silky texture.
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8
Lower the heat to medium-low. Cover the skillet with a lid and cook for about 10-12 minutes. This 'steams' the interior of the potatoes while softening the peppers.
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9
Remove the lid and increase the heat back to medium. Now comes the 'frying' phase where the flavors concentrate.
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10
Cook uncovered for another 15-20 minutes, stirring occasionally but gently to avoid breaking the potatoes. You want the peppers to look slightly charred and the potatoes to be very tender with crispy edges.
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11
In the last 2 minutes of cooking, sprinkle the fresh oregano over the vegetables and give it one final toss.
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12
Taste and adjust the seasoning with more salt if needed. The vegetables should be glossy with oil and deeply caramelized.
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13
Remove from heat and garnish with freshly chopped parsley. Allow the dish to rest for 5 minutes before serving to let the flavors settle.
💡 Chef's Tips
Always dry your potatoes thoroughly after washing; moisture is the enemy of the perfect golden crust. Don't be afraid of the oil quantity; this dish is meant to be rich, and the oil becomes a flavorful 'sauce' for bread. Resist the urge to stir too frequently; the potatoes need contact with the pan to develop their characteristic crispy bits. If you want more heat, add a teaspoon of chopped jarred Calabrian Chilies in Oil at the very end. Use a wide pan; overcrowding will cause the vegetables to steam and turn mushy rather than frying.
🍽️ Serving Suggestions
Serve alongside grilled Italian sausages or a thick-cut pork chop for a hearty rustic dinner. Stuff the leftovers into a crusty baguette with a slice of provolone for the ultimate Italian sandwich. Pair with a crisp, chilled Rosato (Rosé) from the Cirò region of Calabria. Enjoy at room temperature as part of an Antipasto spread with olives and aged Pecorino cheese. Serve as a base for fried eggs for a decadent Mediterranean-style breakfast.