Petra CarterProvencal RecipesSide DishTaste: Food & Drink

Easy Side Dish: Sautéed Potatoes, Peppers and Onions

Potatoes are versatile vegetables that can be prepared in a myriad of ways. This recipe for simple sautéed potatoes with peppers and onions is so delicious it could steal the spotlight, but also make a wonderful addition to almost any dish! Pair them with eggs for a hearty breakfast, a roast chicken for lunch, or simply enjoy them on their own with a dollop of sour cream!

Sauteéd Potatoes Peppers and Onions

Sautéed Potatoes, Peppers, and Onions

Petra CarterPetra Carter
Potatoes are a popular vegetable that are prepared as additions to meals all over the world. Fun fact: did you know potatoes were believed to be banned in France from 1748 to 1772, as they were thought to be poisonous and even cause leprosy! Fortunately, potatoes are a hearty vegetable packed full of nutrients and minerals, so feel free to enjoy them as much as you'd like.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Side Dish
Cuisine French
Servings 4 people

Ingredients
  

  • 3-4 large Potatoes sliced
  • 4 tbsp Olive Oil
  • 2 large Sweet Red Peppers cut Into thin strips
  • 2 Onions peeled and sliced
  • 4 Garlic Cloves thinly sliced
  • to taste Salt and Pepper
  • Parsley roughly chopped for garnish

Instructions
 

  • Heat the olive oil in a large frying pan. Add the sliced potatoes and toss for 5 minutes.
  • Add the sliced peppers, onions, and garlic and continue to cook while stirring regularly. Season and transfer to an oven dish. Bake for about 25-30 minutes at 350’F until browned and cooked. Garnish with parsley and serve!
Keyword Onions, Potatoes, Red Peppers, Side Dish
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Petra Carter

Petra Carter

Petra Carter is the smiling face behind the cooking school Le Pistou. The cookery school is centrally located in Uzès, right next to the tourist office and steps away from the main boulevard. The one-time garage was wholly transformed into a bright, lofted space equipped explicitly for cooking classes.

This lady - previously the food-editor of Irish Tatler - has developed several options for classes at le Pistou Cookery School. There are workshops and multi-day classes where students dive into the magic of cooking with flavours of the South of France.

4 Comments

  1. Avatar
    February 22, 2021 at 1:14 pm — Reply

    Just looking at your Brochure on your email

    • CKAdmin
      February 22, 2021 at 1:35 pm — Reply

      Thanks are there any questions that I can answer?

  2. Avatar
    Elaine
    April 5, 2021 at 11:48 pm — Reply

    You really need to proofread your recipes. The Sauteed Potatos and Peppers recipe doesn’t need step 3.

    • CKAdmin
      April 6, 2021 at 8:07 am — Reply

      Hello, Thanks for pointing that out. You are correct and the recipe has been amended.

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