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Author Notes: As I rediscover some of my oldest cookbooks, I find treasures. Then I let it go in the direction I have taken. This came from the Quartet voume of the Time-Life Foods of the World series. It's simple and delicious. I started making it when Italian Frying Peppers were in season (and I wanted to try something new with a farm stand bounty). Other peppers would suit, and some of the brilliant colors would look great; just adjust the cooking time. Warm or cold? Both! —susan g
Serves 3 - 4
pound medium Yukon Gold potatoes
tablespoons olive oil
teaspoon Kosher salt
teaspoon caraway seeds
2 - 3
Italian frying peppers, seeded and cut in strips
lemon, juiced -- about 2 tablespoons
teaspoon harissa (adjust to your taste and the intensity of the harissa)
- Boil potatoes in salted water. When cooked through, drain and cut in cubes.
- Heat olive oil in an 8 or 10 inch skillet, add salt and caraway, stir, then add the pepper strips. Saute until the edges of the peppers start to brown.
- Stir in lemon juice and harissa. Then add the cubed potatoes. Stir every thing together so that all liquids are evenly absorbed by the potatoes.
- This can be served right away, or when cooled. Leftovers are delicious!
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Recipe with Potatoes