Italian Crispy Fried Idaho® Potatoes and Peppers

Italian Crispy Fried Idaho® Potatoes and Peppers

Lisa Goldfinger
Food Blogger
Panning The Globe

Yield: 4-5

Italian crispy fried Idaho potatoes and peppers is a rustic and irresistible side dish. The potatoes get brown and crispy on the edges, creamy and tender inside. The peppers melt into the potatoes deliciously.

Read Lisa's entire post here



  1. Fill a large bowl halfway with cold water. Peel the potatoes, placing them in the water as you go, to prevent discoloration.
  2. Slice the potatoes thinly (1/8-1/4 inch thick) and place slices in the bowl of water, as you go.
  3. Lay an absorbent dish towel on the counter and have another one or two handy. Just before frying, drain the potatoes in a mesh strainer, dump them onto a towel, pat and blot them dry with towels. To insure browning, it’s important get the potatoes nice and dry before frying.
  4. Heat oil in a large skillet (preferably cast iron) over high heat until hot but not smoking. Add the potato slices and immediately toss them until they're all coated with oil. Then let the potatoes cook, undisturbed, for 3-5 minutes, or until the bottom pieces start to brown. As soon as they start to brown, mound the peppers on top. Reach under the potatoes with your spatula and flip them over so other potatoes, and some of the peppers, are on the bottom. Leave them for another 3-5 minutes. Flip and toss potatoes for another 5-10 minutes, until half of them are crisp and brown and the rest are soft and creamy.
  5. Serve hot. Season with a generous amount of salt just before serving.