Potatoes and peppers sounds pretty pedestrian, right? This recipe with balsamic vinegar, greek olives, and fresh basil elevates a boring side dish to something you could easily serve as a main course. I’ll certainly be serving this at my next dinner party. And, in case you’re wondering, yes, this would be fantastic on a sausage sandwich.
I’m constantly on the look out for easy and impressive recipes for dinner parties and cookouts. Having made this recipe recently, I have to say this is destined to be a staple dish for any event I have coming up. Bookmark this one!
Potatoes and Peppers
- 6 tbsp butter
- 2 tbsp olive oil
- 1 1/2 lbs. small red new potatoes sliced 1/2" thick and boiled until almost tender
- 1 1/4 cups thinly sliced onions
- 1 large garlic clove minced
- 2 medium red peppers 1" dice
- 2 medium green peppers 1" dice
- 4 cups roma tomatoes diced
- 2 tbsp minced parsley
- 2 tsp salt
- 1 tsp fresh ground black pepper
- 1/3 cup sliced black olives
- 3 tbsp balsamic vinegar
- 1/4 cup finely sliced scallions
- 1/2 cup fresh basil chopped
- Heat half the butter and half the oil in a large skillet over medium heat.
- Add the potatoes and sauté until crisp and brown. Set aside.
- Heat the remaining butter and oil. Add onions and garlic, sauté until soft.
- Add peppers and tomatoes and cook until just tender.
- Transfer potatoes, peppers, and remaining ingredients (except for basil and scallions) to a large bowl and mix well.
- Serve at room temperature and garnish with basil and scallions.
I’m Anthony from Philadelphia. I started Eat Up! Kitchen because I love food. Not just that stuff you eat in the car or have GrubHubbed before you watch Game of Thrones, but the stuff that our history, culture, and tradition are built around.