Potatoes with Peppers and Olives

This dish has a distinctively Italian flavour and is an appetizing and colourful way of serving potatoes. Serve it as a delicious accompaniment to garlic sausage or salami.

2 oz. butter

Two unusual salads – Potato, Egg and Anchovy Salad and Potato and Cheese Salad.

2 tablespoons vegetable oil

2 lb. potatoes, peeled and thinly sliced 2 medium-sized onions, coarsely chopped

2 garlic cloves, crushed

1 teaspoon salt

2 teaspoon freshly ground black pepper

1 small green pepper, white pith removed, seeded and diced 1 small red pepper, white pith removed, seeded and diced 1 oz. black olives, halved and stoned 1 oz. stuffed olives, halved

In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, reduce the heat to low and add the potatoes, onions, garlic, salt and pepper. Cook, stirring frequently, for 15 minutes or until the potatoes are golden brown.

Add the green and red peppers and cook, stirring frequently, for 5 to 10 minutes or until the potatoes are tender. Add the olives and continue cooking for 5 minutes.

Remove the pan from the heat. Turn the mixture into a warmed serving dish

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