ROASTED PEPPERS AND POTATOES WITH BAGNA CAUDA
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
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.
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vriti mondol
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special.
Chand Jani
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
Richelle Fiscus
[email protected]I'm not a fan of roasted peppers, but I loved this dish. The potatoes were crispy and the bagna cauda sauce was amazing.
Sanjay Bishwakarma
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The roasted peppers and potatoes are so flavorful and the bagna cauda sauce is divine.
Wassim Kelaiaia
[email protected]I served this dish with a side of grilled bread. It was the perfect way to sop up the extra bagna cauda sauce.
Nkele Pilane
[email protected]I'm not a big fan of anchovies, so I omitted them from the bagna cauda sauce. It was still delicious!
Hajja Fatima
[email protected]This dish is a great way to use up leftover roasted peppers and potatoes.
Nilukshan
[email protected]I love the smoky flavor of the roasted peppers. They pair perfectly with the creamy bagna cauda sauce.
Don Tamakloe
[email protected]This dish is perfect for a party or potluck. It's easy to make ahead of time and can be served at room temperature.
Pat Pat
[email protected]The roasted peppers and potatoes were delicious, but the bagna cauda sauce was a bit too rich for my taste. Next time, I'll try making a lighter version of the sauce.
OWAKUZA OTIKI
[email protected]I love how easy this dish is to make. I simply roasted the peppers and potatoes in the oven, then served them with the bagna cauda sauce. It was a delicious and impressive meal.
Madeleine Bartrop-sackey
[email protected]This dish was a hit at my dinner party! The roasted peppers and potatoes were perfectly tender and flavorful, and the bagna cauda dipping sauce was divine. I'll definitely be making this again.