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Peperonata with Potatoes
(recipe, Katherine Deumling)
The classic Italian peperonata is made with peppers, onions, and tomatoes. This version includes potatoes, which makes it a more substantial dish and, with a green salad and piece of bread, a perfect fall dinner.
- ¼ cup olive oil, plus more for drizzling
- 2 medium or 1½ large yellow onions, thinly sliced
- 1½ cups potatoes, cut into 1-inch cubes
- ¼ to ½ tsp. hot chile flakes (to taste)
- 2 to 3 medium tomatoes, diced
- 3 to 4 large red, yellow, or orange bell peppers, or 5 to 6 sweet Italian peppers
- 2 garlic cloves, thinly sliced
- Freshly ground black pepper
- Heat the oil in a large, heavy saucepan. Add the onions and several generous pinches of salt, and sauté until the onions are translucent.
- Add the potatoes and cook slowly, stirring occasionally, for about 5 minutes. Add the chile flakes and tomatoes and simmer, uncovered, stirring frequently for about 10 minutes. Add the peppers, garlic, black pepper, and another pinch or two of salt, and cook for another 15 to 20 minutes, until the peppers are tender.
- Serve hot or at room temperature. Drizzle with a little more olive oil at the table.