Pepe and Potato
Pepe and Potato
Ingredients
- 4 capsicums
- 4 medium potatoes
- 1 pinch salt, healthy
- 1/4 cup olive oil, plus more as needed
- 1 tablespoon chilli oil, optional, for drizzling
Instructions
- 1
Prepare the capsicums: You can char the capsicums on a BBQ for enhanced flavor and caramelization. Once charred, peel off the skin and slice them into strips. Alternatively, if not charring, simply slice the raw capsicums into thin strips.
⏱️ 10 min
- 2
Prepare the potatoes: Peel the medium potatoes. Cut them into chips (fries-like strips) and place them in a large bowl. Cover the potatoes with water and let them soak for 1 hour. This step removes starch, helping the potatoes to crisp up while remaining fluffy.
⏱️ 10 min
- 3
After soaking, drain the potatoes thoroughly using a colander. Pat them completely dry with a paper towel.
⏱️ 5 min
- 4
Preheat your oven to 200-210°C (fan-forced).
⏱️ 10 min•🌡️ 200
- 5
Place a large baking tray on your stovetop over medium heat. Add a generous amount of olive oil to the tray. Once the oil is hot, add the dried potato chips and a healthy pinch of salt. Stir continuously until the potatoes begin to brown slightly.
⏱️ 10 min
- 6
Add the sliced capsicums to the baking tray with the potatoes. Drizzle with a little more olive oil and add another pinch of salt. Stir everything together to combine.
⏱️ 5 min
- 7
Transfer the baking tray to the preheated oven. Bake for 50-60 minutes, or until the potatoes are deeply golden brown and very crispy. The exact baking time may vary depending on your oven.
⏱️ 50 min•🌡️ 200
- 8
Part way through baking (around the 30-minute mark), stir the potatoes and capsicums. If they appear dry, drizzle with a little more olive oil. For an optional kick, you can also drizzle with some chilli oil at this stage.
⏱️ 5 min
- 9
Once cooked to your desired crispness, remove the Pepe and Potato from the oven. Serve immediately as a delicious side dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pepe and Potato
- 4 capsicums
- 4 medium potatoes
- 1 pinch salt, healthy
- 1/4 cup olive oil, plus more as needed
- 1 tablespoon chilli oil, optional, for drizzling
Instructions
- 1
Prepare the capsicums: You can char the capsicums on a BBQ for enhanced flavor and caramelization. Once charred, peel off the skin and slice them into strips. Alternatively, if not charring, simply slice the raw capsicums into thin strips.
⏱️ 10 min - 2
Prepare the potatoes: Peel the medium potatoes. Cut them into chips (fries-like strips) and place them in a large bowl. Cover the potatoes with water and let them soak for 1 hour. This step removes starch, helping the potatoes to crisp up while remaining fluffy.
⏱️ 10 min - 3
After soaking, drain the potatoes thoroughly using a colander. Pat them completely dry with a paper towel.
⏱️ 5 min - 4
Preheat your oven to 200-210°C (fan-forced).
⏱️ 10 min•🌡️ 200 - 5
Place a large baking tray on your stovetop over medium heat. Add a generous amount of olive oil to the tray. Once the oil is hot, add the dried potato chips and a healthy pinch of salt. Stir continuously until the potatoes begin to brown slightly.
⏱️ 10 min - 6
Add the sliced capsicums to the baking tray with the potatoes. Drizzle with a little more olive oil and add another pinch of salt. Stir everything together to combine.
⏱️ 5 min - 7
Transfer the baking tray to the preheated oven. Bake for 50-60 minutes, or until the potatoes are deeply golden brown and very crispy. The exact baking time may vary depending on your oven.
⏱️ 50 min•🌡️ 200 - 8
Part way through baking (around the 30-minute mark), stir the potatoes and capsicums. If they appear dry, drizzle with a little more olive oil. For an optional kick, you can also drizzle with some chilli oil at this stage.
⏱️ 5 min - 9
Once cooked to your desired crispness, remove the Pepe and Potato from the oven. Serve immediately as a delicious side dish.
⏱️ 5 min