Roasted Peppers And Potatoes With Bagna Cauda
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Preheat broiler
2
In a large shallow roasting pan, broil peppers about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes
3
Transfer peppers to a bowl and let steam, covered, until cool
4
Starting at blossom end, peel peppers and discard stems, seeds and ribs
5
Cut peppers into thirds
6
Peppers may be made 3 days ahead and chilled, covered
7
Drain peppers before using
8
Preheat oven to 450°F
9
Peel potatoes and cut crosswise into 1/4-inch-thick slices
10
In a shallow baking pan, toss potatoes with oil and salt and pepper to taste and spread in one layer in pan
11
Roast potatoes until golden, about 20 minutes
12
Potatoes may be roasted 8 hours ahead and kept covered at room temperature
13
In a small saucepan, heat oil, garlic paste, and anchovy paste over moderate heat, stirring, until warm and stir in parsley
14
On a platter, toss peppers and potatoes with warm bagna cauda to coat and season with salt and pepper
15
Preheat broiler
16
In a large shallow roasting pan, broil peppers about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes
17
Transfer peppers to a bowl and let steam, covered, until cool
18
Starting at blossom end, peel peppers and discard stems, seeds and ribs
19
Cut peppers into thirds
20
Peppers may be made 3 days ahead and chilled, covered
21
Drain peppers before using
22
Preheat oven to 450°F
23
Peel potatoes and cut crosswise into 1/4-inch-thick slices
24
In a shallow baking pan, toss potatoes with oil and salt and pepper to taste and spread in one layer in pan
25
Roast potatoes until golden, about 20 minutes
26
Potatoes may be roasted 8 hours ahead and kept covered at room temperature
27
In a small saucepan, heat oil, garlic paste, and anchovy paste over moderate heat, stirring, until warm and stir in parsley
28
On a platter, toss peppers and potatoes with warm bagna cauda to coat and season with salt and pepper