John Myers
Hearty Potato and Pepper Pan
The perfect hearty potato and pepper pan recipe with a picture and simple step-by-step instructions.
- 4 medium sized Potatoes, cut into cubes (approx. 5 mm edge length)
- 1 Red Paprika, pitted, peeled and cut into strips
- 1 yellow Paprika, pitted, peeled and cut into strips
- 1 green Paprika, pitted, peeled and cut into strips
- 1 Shallot, cut into half rings
- 2 Garlic cloves, finely chopped
- Espelette pepper
- Black pepper from the mill
- Salt
- Oil
- 1 bunch Parsley, finely chopped
- Heat some oil in a pan and fry the potato cubes while turning them. When they start to pull color, add the peppers, shallot and garlic. Now fry until the potatoes are crispy on the outside and cooked on the inside, which is pretty quick with an edge length of approx. 5 mm.
- Now season with Espelette pepper, pepper and salt and finally fold in the chopped parsley.
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