Peperonata Potatoes

peperonata-potatoes
I had some peperonata rustica (recipe from Keller’s Ad Hoc) and some leftover potatoes sitting in the fridge from last night’s dinner and so I just put them together for a very simple brunch this morning.  I served it with poached eggs and sprinkle of Manchego and it was absolutely one of my most favorite brunch items I’ve ever made, and I’m not normally much of a fan of breakfast items.  This could easily be lunch or dinner with a twist or two.
IMG_0064
Peperonata Potatoes
  • 6 yellow bell peppers, deseeded roasted -cooled and peeled
  • 6 red bell peppers, deseeded, roasted -cooled and peeled
  • 8 ounces piquillo peppers (drained peeled and seeded)
  • 1/2 cup soffritto
  • 1 1/3 cups Vegetable (or chicken) Stock
  • 3/4 teaspoon piment d’Espelette (+2 teaspoons for seasoning potatoes)
  • Salt and Pepper
  • 1 tablespoon minced chives
  • 5 pounds Gold Waxy Potatoes, baked until tender and cooled to room temperature
  • your favorite oil for sautéing
  • lime juice and extra virgin olive oil

 

Note:  After rinsing and trimming the potatoes I bake them on a baking sheet in a hot oven until fork tender.   The soffritto can be store-bought or homemade.   I make the peperonata rustica often and keep it in the fridge and/or freezer just to have on hand because  it goes well over almost anything (toast, garlic bread, eggs, potatoes, pasta, chicken, fish, etc).  This recipe happened as a very happy refrigerator coincidence.  I had leftover peperonata rustica and leftover baked potatoes.   Add poached or fried eggs for a delicious and impressive brunch item, perhaps with some grilled vegetables or savory muffins on the side.

Serves: The full recipe makes up to 12 servings.

Directions: Tear the cooled bell peppers into long strips about 3/4 inch wide.  Tear the piquillo peppers into strips the same way.   Combine all peppers, soffritto, stock and Espelette in a medium saucepan over medium heat and season with salt and pepper.  Bring to a simmer and cook for thirty minutes.

Slice baked potatoes into 1/2 inch slices and season with kosher salt and two teaspoons espelette pepper.  In a large sauté pan over medium heat, add your favorite oil.  Add 1 cup sliced potatoes and 1 cup peperonata rustica.  Toss until the potatoes begin to blister and char, lightly.

Serve over spring greens doused in lime juice and a bit of olive oil with eggs and cheese of your choice, (I’d go with Manchego if asked).

 

“Peperonata Rustica” from Ad Hoc at Home, by Thomas Keller p.208-209.

 

 

 

This entry was posted in All, Basics, Breakfast, Dinner, Entertaining, For Kids, Lunch, Vegetarian and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

3 Responses to Peperonata Potatoes

  1. I think I drooled on my laptop when I saw this recipe, it looks so delicious :D
    And very unique!

    Cheers
    CCU

  2. Kim Bultman says:

    Kate, I subscribe to your blog and wanted to let you know that those little “teasers” (partial posts) that appear in my inbox are very effective. Today, when I read “peperonata rustica… leftover potatoes… poached eggs… Manchego” (my cheese of choice, too)… well, here I am. Glad your refrigerator coincidence turned out so happily. Oh my, yes!

  3. Wow this sounds amazing. I have the cookbook at home but never realized this Peperonata Rustica before! Thanks for sharing this recipe. Looks amazingly delicious!!

Leave a Comment!