Calabria-style Potatoes and Peppers
This is a fine example of the 'less is more' approach to cooking-simple, good-quality ingredients cooked to perfection.
150 ml olive oil
1 red pepper, halved, deseeded and
1 yellow pepper, halved, deseeded and
550 g potatoes, thinly sliced
Sea salt and freshly ground black pepper
A small bunch of flat leaf parsley,
finely chopped, to serve (optional)
Heat the oil in a large, lidded frying
pan. Add the red and yellow peppers and cook for 10 minutes, stirring
occasionally, until starting to turn golden brown. Add the potatoes,
salt and pepper to the pan, cover with a lid and cook for 5 minutes.
Remove the lid and continue cooking for
15 minutes, turning every few minutes as the potatoes begin to brown,
taking care not to break them. If the potatoes start to stick, this
will just add to the flavor of the dish, but don't let them burn.
When the potatoes are tender, transfer to
a serving dish and top with the parsley, if using. Let cool for 5
minutes before serving.