SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!
Provided by Beccabo73
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
- Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
- Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
- Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
- Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g
POTATO AND PEPPER SAUSAGE BAKE
When my family smells this dish baking in the oven, they know they are in for a treat! If you like spice, add a pinch of red pepper flakes or switch the mild Italian sausage to hot Italian sausage. -Ashli Claytor, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Place the potatoes, sweet peppers, shallot and garlic in a greased 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with seasonings; toss to coat. Spread evenly over pan, leaving room for the sausage. Add sausage to pan., Bake, uncovered, until a thermometer inserted in sausage reads 160° and vegetables are tender, 30-35 minutes. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts : Calories 446 calories, Fat 26g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 1021mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
ROASTED POTATOES AND PEPPERS
New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.
Provided by Chef Kate
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).
- Wash potatoes.
- Halve or quarter larger potatoes.
- Cut onion into eight pieces.
- Cut peppers into one-inch pieces.
- Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
- Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.
Nutrition Facts : Calories 182.6, Fat 5.4, SaturatedFat 0.8, Sodium 33, Carbohydrate 31.4, Fiber 3.9, Sugar 4.1, Protein 3.8
PEPPER AND POTATO BAKE
This casserole-style side dish consists of peppers, courgettes, and potatoes baked together in a cream-based cheese sauce. With the addition of ham, it would make a tasty main course.
Provided by Sascha
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200 degrees Celsius
- Melt 1 oz of the butter in a frying pan and fry the onion, garlic, peppers, and courgettes for 5-7 minutes, until soft.
- Meanwhile, parboil the potatoes in boiling salted water for 5 minutes. Drain and cool by rinsing in cold water.
- Layer half the potatoes over the base of a 3pt oven proof dish.
- Spoon over the pepper mixture then the rest of the potatoes.
- Place the remaining butter, flour, and milk in a saucepan and cook over a low heat, whisking, until it boils and thickens.
- Stir in the cream and pour the sauce over the potatoes.
- Scatter over the cheese and thyme leaves and season with salt and freshly ground pepper.
- Bake for 30 minutes or until golden.
- Garnish with fresh thyme.
Nutrition Facts : Calories 499, Fat 22.7, SaturatedFat 14, Cholesterol 73, Sodium 132.4, Carbohydrate 66.8, Fiber 9.2, Sugar 7.5, Protein 11
CRISPY SALT AND PEPPER POTATOES
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Provided by Dan Kluger
Categories Potato Appetizer Side Fall Quick & Easy Egg Thyme Parsley Rosemary Thanksgiving
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
- Transfer to a bowl and serve.
ANTIPASTO POTATO BAKE
This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, it's shared by Kelley Butler-Ludington of East Haven, Connecticut.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.
Nutrition Facts : Calories 152 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 484mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PEPPERED MACKEREL & POTATO BAKE
A comforting and rich supper dish of smoked fish with potatoes and cream - serve with crisp green salad leaves
Provided by Thane Prince
Categories Supper
Time 1h45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Boil the potatoes in their skins for 12-15 minutes until nearly cooked through. Drain and slice into thin discs. Heat the oil in a large frying pan and cook the onion until soft and golden. Gently toss the potatoes and onion together and season with salt to taste.
- Put half the mixture in a shallow 1.4 litre ovenproof dish. Remove the skin and any bones from the mackerel, flake the fish and spread it out over the potatoes. Top with the remaining potatoes and pour over the cream.
- Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25 minutes, until the topping is a lovely golden brown.
Nutrition Facts : Calories 737 calories, Fat 60 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.31 milligram of sodium
CREAMY CHEESE & POTATO BAKE
A comforting cheesy potato bake is the perfect accompaniment to a hearty meat dish in winter
Provided by Emma Lewis
Categories Buffet, Dinner, Side dish, Supper
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
- Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.
Nutrition Facts : Calories 615 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.33 milligram of sodium
POTATO, GREEN PEPPER, & TOMATO GRATIN
This is cooked similar to a Scalloped Potato recipe but has no milk or flour in it. It makes a tasty Potato Vegetable Casserole. This is one of the recipes given to me by Cyndy Totten who gave me permission to post her recipes.
Provided by CarrolJ
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease the sides and bottom of a 9x13 inch baking dish.
- Arrange 1/3 of the Potatoes in the baking dish.
- Top the Potatoes with 1/3 of the sliced Green Peppers.
- Top the Green Peppers with 1/3 of the sliced Tomatoes.
- Mix the melted Butter with the Olive Oil.
- Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
- Season with 1/3 of the salt and pepper.
- Repeat steps 3-7 until all of the ingredients are used up.
- Bake 1 1/4 hour or until tender, golden brown and bubbly.
Nutrition Facts : Calories 367.2, Fat 17.1, SaturatedFat 6.2, Cholesterol 20.3, Sodium 649.9, Carbohydrate 50.7, Fiber 5.8, Sugar 4.9, Protein 5.3
ROASTED POTATOES WITH BELL PEPPERS AND ONIONS
This is a perfect accompaniment to Shake-and-Bake Tofu (page 138), since they both bake at 425°. This needs more time in the oven, so start it first. Complete the meal with a simple salad or coleslaw.
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F.
- Scrub the potatoes well. Cut them in half lengthwise, then into approximately 1/4-inch-thick slices.
- Combine the potatoes with the remaining ingredients in a large mixing bowl and stir together. Transfer to a roasting pan (foil-lined if you prefer).
- Bake, stirring gently every 10 minutes, until the potatoes are tender and lightly browned, about 30 minutes, and serve.
- Calories: 182
- Total Fat: 6g
- Protein: 2g
- Carbohydrate: 31g
- Cholesterol: 0mg
- Sodium: 9mg
POTATO & PEPPER BAKE
I never feel the need to apologize for using jars of chargrilled peppers, for while I don't eat them just as they are, I find them the most useful ingredient, as has already been demonstrated in these pages, and in previous books. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don't roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 220°C/gas mark 7 (392°F).
- Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin.
- Tip the jars of peppers - they are normally in quite small strips, snip them with scissors if they're not - oil and all over the potatoes. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners.
- Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot.
- MAKE AHEAD NOTE: Peel and slice potatoes, submerge in a bowl of cold water, then cover and refrigerate for up to 1 day. Drain and pat dry before using.
- STORE NOTE: Cool leftovers, then cover and refrigerate as quickly as possible. Will keep in fridge for up to 5 days. Reheat on a baking sheet in a 200°C/gas mark 6 oven for about 20 minutes (timing will depend on quantity).
Nutrition Facts : Calories 3.7, Fat 0.2, Sodium 0.4, Carbohydrate 0.7, Fiber 0.5, Protein 0.1
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