John Myers
Potato and Pepper Pan
The perfect potato and pepper pan recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 1 tbsp Caraway seeds
- 2 Bay leaves
- Salt
- 1 Red peppers
- 1 Onion
- 100 g Berlin geezer
- 2 tbsp Oil
- 150 g Pimientos
- 0,5 tsp Hot paprika powder
- Scrub the potatoes. In a saucepan with water, caraway seeds, bay leaves and a little salt, bring to the boil, cover, and cook for about 20-25 minutes for jacket potatoes. Drain, rinse and drain. Peel the potatoes, cover and allow to cool.
- Peel the onion and cut into rings. Clean the peppers, cut in half, remove the seeds and cut the peppers into large pieces. Cut the crackers and potatoes into slices. Heat the oil in a wide pan. Briefly fry the crackers in it, then remove from the pan. Potatoes Fry in the frying fat over medium heat until light brown on all sides, season with salt. Remove from the pan.
- Put onions, paprika and pimientos in the pan (add oil if necessary), and fry light brown over high heat, season with salt. Mix in potatoes and crackers and heat. Season with hot paprika. Serve hot.
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