Best 3 Roasted Peppers And Potatoes With Bagna Cauda Recipes

Roasted peppers and potatoes with bagna cauda is a flavorful and satisfying dish that combines the smoky sweetness of roasted peppers with the crispy texture of potatoes and the rich, creamy sauce known as bagna cauda. This dish is a celebration of the bountiful flavors of the Mediterranean region and is sure to impress your friends and family with its unique blend of textures and tastes.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED POTATOES AND PEPPERS

Roasted Potatoes and Peppers image

New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.

Provided by Chef Kate

Categories Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs tiny new potatoes
1 onion
1 bell pepper (red, yellow or orange)
1 1/2 tablespoons olive oil
1 garlic clove, crushed (or more)
1 tablespoon rosemary, fresh, chopped
salt & freshly ground black pepper

Steps:

Preheat oven to 375°F (190°C).
Wash potatoes.
Halve or quarter larger potatoes.
Cut onion into eight pieces.
Cut peppers into one-inch pieces.
Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

Nutrition Facts : Calories 182.6, Fat 5.4, SaturatedFat 0.8, Sodium 33, Carbohydrate 31.4, Fiber 3.9, Sugar 4.1, Protein 3.8

BAGNA CAUDA DIP WITH ASSORTED VEGETABLES

Bagna Cauda Dip with Assorted Vegetables image

Provided by Selma Brown Morrow

Categories Garlic Appetizer Cocktail Party High Fiber Oscars Backyard BBQ Green Bean Beet Zucchini Party Anchovy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

Assorted vegetables (such as sugar snap peas, haricots verts, cauliflower florets, baby zucchini and pattypan squash, asparagus spears, and baby golden and scarlet beets)
24 unpeeled large garlic cloves (about 4 ounces)
2 tablespoons (1/4 stick) butter
1 2-ounce can anchovy fillets, oil drained, anchovies chopped
1/3 cup extra-virgin olive oil

Steps:

Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.
Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.

ROASTED PEPPERS AND POTATOES WITH BAGNA CAUDA

Roasted Peppers and Potatoes with Bagna Cauda image

Categories Salad Fish Garlic Potato Side Roast Bell Pepper Winter Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 12 as Part of a Buffet

Number Of Ingredients 10

Ingredients

Roasted Peppers and Potatoes
5 large yellow bell peppers
5 large red bell peppers
1 1/2 pounds baking potatoes
2 tablespoons olive oil
Bagna Cauda
1/4 cup olive oil
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
5 anchovy fillets, mashed to a paste
1 tablespoon chopped fresh parsley leaves

Steps:

Preheat broiler.
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. Transfer peppers to a bowl and let steam, covered, until cool. Starting at blossom end, peel peppers and discard stems, seeds and ribs. Cut peppers into thirds. Peppers may be made 3 days ahead and chilled, covered. Drain peppers before using.
Preheat oven to 450°F.
Peel potatoes and cut crosswise into 1/4-inch-thick slices. In a shallow baking pan, toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature.
In a small saucepan, heat oil, garlic paste, and anchovy paste over moderate heat, stirring, until warm and stir in parsley.
On a platter, toss peppers and potatoes with warm bagna cauda to coat and season with salt and pepper.

Tips:

For the best flavor, use ripe, in-season bell peppers. Look for peppers that are firm and brightly colored.
To easily roast the peppers, place them directly over an open flame on your stovetop or grill. Alternatively, you can roast them in a 400°F oven for 20-30 minutes, or until the skins are blistered and charred.
To easily peel the roasted peppers, place them in a paper bag and let them steam for 10 minutes. The skins will then slip right off.
Bagna cauda is a delicious dipping sauce for roasted peppers and potatoes. To make bagna cauda, simply combine olive oil, garlic, anchovies, and butter in a saucepan and heat over low heat until the butter is melted and the garlic is softened.
Serve roasted peppers and potatoes with bagna cauda as an appetizer or side dish. They can also be added to salads, sandwiches, and wraps.

Conclusion:

Roasted peppers and potatoes with bagna cauda is a delicious and versatile dish that can be enjoyed in many different ways. The roasted peppers are sweet and smoky, the potatoes are tender and fluffy, and the bagna cauda is rich and flavorful. This dish is sure to be a hit at your next party or gathering. Note: This recipe is vegetarian. If you would like to make it vegan, you can omit the anchovies from the bagna cauda.