Patate e Peperoni Cruschi

Name: Patate e Peperoni Cruschi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Lucana
Ingredients: 800 g floury yellow potatoes; 40 g peperoni cruschi; 100 ml Extra virgin olive oil; 2 cloves Garlic; 1 piece fresh bay leaf; 5 g Fine sea salt

A classic Lucanian skillet dish of tender, golden pan-fried potatoes finished with glass-crisp, sweet dried red peppers (peperoni cruschi).

🇮🇹Italy· Basilicata

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 345 kcal

Ingredients

0 of 6 gathered

Servings

800 g floury yellow potatoes — peeled and sliced into 1 cm thick rounds
40 g peperoni cruschi — dried sweet Lucanian red peppers, wiped clean, stems and seeds removed
100 ml Extra virgin olive oil — for shallow frying
2 cloves Garlic — peeled and lightly crushed
1 piece fresh bay leaf — whole
5 g Fine sea salt — to taste

Equipment

•Large heavy-bottomed frying pan
•Slotted spoon
•Chef knife
•Chopping board

Nutrition

Per serving, approximate

Calories: 345 kcal
fat: 18 g
carbs: 43 g
fibre: 5 g
protein: 4 g
calories: 345 kcal

Instructions

1
Wipe the dried sweet peppers clean with a dry cloth, then trim off stems and shake out all seeds.
2
Heat the extra virgin olive oil in a wide frying pan over medium heat until warm.
3
Submerge the peppers in the oil for three to five seconds until they swell and turn bright crimson.
4
Remove the peppers instantly with a slotted spoon onto a plate to cool and become shatteringly crisp.
5
Add the sliced potatoes, crushed garlic, and bay leaf into the remaining hot, pepper-infused oil.
6
Fry the potatoes over medium heat for twenty minutes, turning occasionally until crusty, golden-brown, and tender throughout.
7
Discard the garlic cloves and bay leaf, then season the hot potatoes evenly with fine sea salt.
8
Snap the crisp peppers into large shards and scatter them over the potatoes immediately before serving.

Chef's tips

Never wash dried peppers with water because any moisture prevents them from crisping. Keep your slotted spoon ready because the peppers burn in just a few seconds. The peppers will feel slightly soft when lifted from the oil but turn glass-crisp as they cool.

Ingredient substitutions

peperoni cruschi → mild dried sweet Spanish choricero or ñora peppers, though the texture will be less fragile and crisp
floury yellow potatoes → Maris Piper, Russet, or any starchy potato suitable for shallow frying

Storage

Store leftover potatoes in an airtight container in the fridge for up to two days, keeping fried peppers separate at room temperature.

Reheating

Reheat the potatoes in a hot dry skillet until warmed through, then toss with the crisp peppers just before serving.

Common mistakes to avoid

•Frying the sweet peppers for too long, which scorches the natural sugars and creates a bitter taste.
•Washing the peppers with water, which makes them chewy rather than brittle and crisp.
•Overcrowding the skillet with potatoes, causing them to steam rather than develop a golden crust.

Serving suggestions

Serve hot straight from the skillet alongside crusty rustic sourdough bread.Pair with grilled Lucanian pork sausage or aged pecorino cheese.Enjoy as a warm contorno (side dish) alongside roast meats.