Crispy Potatoes with Roasted Pepper Sauce

Name: Crispy Potatoes with Roasted Pepper Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 8 whole black peppercorns; 1 teaspoon hot chili sauce (recommended: Sriracha); 3 cloves garlic; 4 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 1 orange bell pepper, seeded and halved; 1 red bell pepper, seeded and halved; 1 red onion, halved; 907 grams creamer or red bliss potatoes, halved, or quartered if large

Crispy Potatoes with Roasted Pepper Sauce might be just the side dish you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 315 calories, 7g of protein, and 18g of fat. This recipe serves 4. If you have kosher salt, chili sauce, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, whole 30, and vegan diet. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes.

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Potato

Water

Salt

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Pot

Drain the potatoes and pour put them onto a baking sheet to cool completely.

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Potato

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Baking Sheet

In a large pan add the olive oil and heat over medium-high heat. When the oil begins to swirl, add the potatoes, season with salt and leave alone to allow a crust to form, about 5 minutes. Once a crust forms on the bottom give the potatoes a toss or flip them with a spatula and allow them to crisp on the other side, about 2 to 3 minutes more.

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Olive Oil

Potato

Crust

Salt

Cooking Oil

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Spatula

Frying Pan

Remove the potatoes to a serving bowl with a slotted spoon.

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Potato

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Slotted Spoon

Bowl

Serve drizzled with Roasted Red Pepper Sauce.

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Roasted Red Peppers

Sauce

Preheat the oven to 400 degrees F.

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Oven

Put the bell peppers, onion, garlic, and peppercorns on a baking sheet.

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Bell Pepper

Peppercorns

Garlic

Onion

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Baking Sheet

Drizzle with olive oil and season with a healthy pinch of salt.

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Olive Oil

Salt

Mix with your hands to fully coat the vegetables, and arrange the bell peppers, skin side up, so that the garlic and peppercorns can hide under the cavity of the bell pepper halves. Roast until the skin of the peppers begins to blacken and pucker, about 25 to 30 minutes.

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Bell Pepper

Peppercorns

Vegetable

Peppers

Garlic

Remove from the oven and immediately put all of the ingredients and residue from the baking sheet into a bowl, and quickly cover tightly with plastic wrap.

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Wrap

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Baking Sheet

Plastic Wrap

Bowl

Oven

Let the peppers steam for about 5 minutes.

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Peppers

Remove the pepper halves and, using your fingers, remove their skin by gently ripping and pulling it off, and return the peeled peppers to the bowl.

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Peppers

Pepper

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Bowl

Add the mixture to a blender along with the chili sauce. Pulse lightly until almost smooth, but still having a slight texture. Season, to taste, with salt and pour it into a small bowl.

Ingredients you will need

Chili Sauce