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Fried potatoes with pointed peppers and savoy cabbage

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Ingredients for 2 servings:

  • 5 m.-sized potatoes
  • 1 pointed pepper
  • 5 savoy cabbage leaves
  • 2 garlic cloves
  • 2 spring onions
  • Oil, preferably rapeseed oil
  • Salt
  • Herbs, e.g. basil & rosemary
  • Chili pepper(s), e.g. chipotle or jalapeño, alternatively chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

simple, vegan, great if you have leftover savoy cabbage

Boil the potatoes, peel them, and let them cool. Then thinly slice the potatoes, finely dice the garlic, finely ring the spring onions, slice the bell peppers, and thinly strip the savoy cabbage leaves. Heat the oil in a non-stick pan. First, add the potato slices and fry briefly. Then add the garlic and spring onions. Once the potatoes have a light crust, add the bell peppers. Finally, add the savoy cabbage and season with salt, herbs, and chili.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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