Crispy Fried Bell Peppers and Potatoes cooked in olive oil make an easy Italian side dish with sweet peppers and golden potatoes.
Fried Bell Peppers and Potatoes were always one of my absolute favourites. Peppers, potatoes, and onions are such a good combination, especially once everything cooks together in olive oil. Ingredients like these often make the most satisfying Italian side dishes.
I also think peppers and potatoes deserve to be paired more often because they work so well together.
It’s also very easy to make and goes well with so many Italian dishes. And honestly, what’s not to love about fried peppers and potatoes?
Reasons to Make Fried Peppers and Potatoes
- Works really well beside grilled sausages, chicken cutlets, or roasted fish.
- Leftovers taste surprisingly good the next day once the vegetables have had more time to sit together.
- One pan handles the whole recipe and makes cleanup much easier after dinner during the week.
Key Ingredients for Fried Bell Peppers and Potatoes
Red Bell Peppers
Red bell peppers become sweeter and softer as they cook. They also add colour and sweetness to the potatoes.
Potatoes
Waxy potatoes work best because they stay firm during cooking. Frying them with the peppers and onions gives them plenty of flavour.
Onion
Onion turns soft and sweet in the pan. Yellow onions or brown onions work best because they give the vegetables a richer flavour once everything cooks together.
Find the complete list with measurements in the recipe card below.
How to Make Fried Bell Peppers and Potatoes
Step 1: Put the extra virgin olive oil in a frying pan and fry the potatoes over low heat for about 10 minutes, or until almost cooked. Remove and set aside.
Step 2: In the same frying pan, fry the bell peppers over low heat for about 5-10 minutes, or until almost cooked.
Step 3: Add the fried potatoes and sliced onions to the pan. Season with salt to taste, then fry for another 5 minutes, or until everything is cooked through and golden brown.
Step 4: Serve warm.
Frequently Asked Questions
Waxy potatoes are the best choice because they stay firm during frying and hold their shape better in the pan. Types such as Yukon Gold, fingerling, baby red, or red potatoes all work well.
Yes, yellow and orange peppers also work well in this recipe. Red peppers are usually sweeter, while mixed colours give the dish a little more variety.
No, peeling is completely optional. Leaving the skin on gives the potatoes a more rustic texture and also saves preparation time.
Eggplant, zucchini, and tomatoes all work very well with the peppers and potatoes. Fry them separately first, then combine everything near the end because different vegetables cook at different speeds.
Extra Help from the Kitchen
Don’t Rush the Potatoes – Cook the potatoes slowly over low heat to give them enough time to become golden on the outside while staying soft in the middle.
Use a Large Frying Pan – Spread the vegetables out in a single layer to help them fry evenly and develop better colour.
Stir Gently Near the End – Turn the potatoes carefully once fully cooked to keep them from breaking apart in the pan.
Choose Firm Peppers – Look for peppers with firm skin and no soft spots because they keep a better texture during cooking.
Serve Straight Away – Bring the dish to the table while still warm to enjoy the potatoes before they soften too much.
Variations and Twists
Swap in Italian Frying Peppers – Use Cubanelle or Italian frying peppers instead of red bell peppers for a sweeter flavour often found in southern Italian cooking.
Scatter in Pancetta – Fry a little pancetta with the peppers and onions for a richer dish with a slightly smoky flavour.
Stir in Tomatoes – Mix in chopped tomatoes or a spoonful of passata once the peppers soften for a more rustic peperonata-style dish.
Stir in Calabrian Chilli Paste – Add a small spoonful near the end of cooking for gentle heat inspired by Calabrian flavours.
Mix in Eggplant – Fry small cubes of eggplant separately, then combine them with the potatoes and peppers for a more Sicilian-style dish.
Storage and Shelf Life
Store Fried Bell Peppers and Potatoes in an airtight container in the fridge for up to 3 days. Freezing isn’t ideal because the potatoes soften once thawed, though it can be frozen for up to 2 months if needed.
Defrost overnight in the fridge before reheating. Reheat gently in a frying pan over low heat until warmed through.
More Recipes with Peppers and Potatoes
- Italian Sausage with Bell Peppers and Potatoes
- Roasted Bell Peppers
- Baked Potatoes with Garlic and Rosemary
- Linguine with Potatoes
Fried Bell Peppers and Potatoes Recipe
Ingredients
- 1 large or 2 medium red bell peppers – cut into 5 cm – 2-inch pieces
- 2 large or 3 medium potatoes – chopped into 3 cm – 1 ¼-inch cubes
- 1 medium onion – sliced
- 3 tbsp extra virgin olive oil
- salt – to taste
Instructions
- Put the extra virgin olive oil in a frying pan and fry the potatoes over low heat for about 10 minutes, or until almost cooked. Remove and set aside.
- In the same frying pan, fry the bell peppers over low heat for about 5-10 minutes, or until almost cooked.
- Add the fried potatoes and sliced onions to the pan. Season with salt to taste, then fry for another 5 minutes, or until everything is cooked through and golden brown.
- Serve warm.
Notes
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