Fried Potatoes with Bell Peppers
by Editorial Staff
Fried potatoes can be brightened by adding bell pepper, chili powder, and a couple of garlic cloves. The potato is soft, with a slight pungency and garlic aroma. And sweet peppers add color and juiciness to the dish.
Ingredients
- Potatoes – 500 g (4 pcs.)
- Bulgarian green pepper – 250 g (1 pcs.)
- Garlic – 2 cloves
- Ground red hot pepper – 0.3 teaspoon
- Salt – 0.5 teaspoon
- Vegetable oil (for frying) – 2 tbsp
- Fresh basil (for serving) – 1 sprig
Directions
- Prepare all ingredients.
- Peel the potatoes, rinse and cut into thin slices (approx. 0.4 cm thick).
- Then cut the potato slices into thin slices.
- Transfer the potatoes to a sieve and rinse under running water to remove starch, then let the water drain.
- Transfer the potatoes to a towel or paper towel and pat dry.
- Rinse the bell peppers, peel them and cut into thin strips.
Peel and chop the garlic. - Heat vegetable oil in a skillet and sauté the garlic for 30 seconds, until golden brown.
- Put the potatoes in a skillet and fry, stirring occasionally, for 10-12 minutes, until half cooked and golden brown.
- Add chopped peppers to the potatoes and fry for another 2 minutes, stirring gently.
- Add salt and red pepper, stir and fry for another 3-4 minutes.
- Fried potatoes with bell peppers are ready. Can be served immediately while hot.
- These vegetables go well with fresh herbs like basil like mine, dill or parsley.
- Appetizing fried vegetables that can be used as a side dish or as a main course.
- Very fast and relatively budget!
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