Potatoes and Peppers

Ingredients

• 600 g Potatoes
• 500 g Bell peppers
• 1 medium Onion
• 1 clove Garlic
• 5 tbsp Extra-virgin olive oil
• 1 piece Chili pepper
• 5 leaves Basil
• 1 to taste Salt

Steps

1. Wash the peppers, remove the stem, seeds and inner white ribs.
2. Cut them into wide strips about 2 cm thick.
3. Peel the potatoes, rinse them and cut them into irregular chunks of about 3 cm, drying them well with a kitchen towel.
4. In a large, roomy pan heat the extra-virgin olive oil together with the crushed garlic clove and the thinly sliced onion.
5. Let the onion soften over medium heat for 4-5 minutes, until it becomes soft and translucent without colouring too much.
6. Add the potatoes and brown them for about 5 minutes, turning them often, so that a light golden crust forms.
7. Add the peppers and the chilli, stir well and season with a pinch of salt.
8. Cover with a lid and continue cooking over medium-low heat for about 25-30 minutes, stirring now and then and adding a ladle of hot water if it dries out too much.
9. In the last 5 minutes remove the lid and raise the heat to dry out the bottom and lightly caramelise the potatoes and peppers.
10. Adjust the salt, turn off the heat and perfume with torn fresh basil leaves.
11. Serve hot or warm.

Tips

• Choose peppers of different colours (red, yellow and green) for a more vibrant dish with a balanced flavour.
• Use yellow-fleshed potatoes, which hold up better during cooking and don't fall apart in the pan.