Pepperonata with Potatoes
Adapted from “The Frog Commissary Cookbook”
2 tablespoons butter
3 tablespoons extra virgin olive oil
3/4 pound small Red Bliss potatoes, scrubbed and cut in half-inch thick slices
1 pound very thinly sliced onions
1 teaspoon minced garlic
3/4 cup red bell pepper, cut in 1-inch squares
3/4 cup green bell pepper, cut in 1-inch squares
2 cups diced tomatoes
1 tablespoon minced parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup pitted and slivered black Greek olives
1 1/2 tablespoons white balsamic or red wine vinegar
1 tablespoon fresh, chopped basil
Boil the potatoes just until tender, drain and set aside. In a large sauté pan over medium heat, heat half the butter with half the olive oil until hot. Add the potatoes and sauté until crisp and brown. Transfer to a bowl. Add remaining butter and garlic to the pan and heat. Add the onions and garlic and sauté just until softened. Add the peppers and cook 1 minute.
Add the tomatoes and continue cooking until the peppers are just tender. Stir in the potatoes, parsley, salt, pepper, olives and vinegar. Let sit until room temperature (up to 2 hours). When ready to serve, sprinkle with the basil.
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