Potatoes with peperoncino

Potatoes with peperoncino (Ike DeLorenzo)
December 2, 2009

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Serves 6

1/2 teaspoon peperoncino flakes, or to taste
5 large russet potatoes
1 teaspoon kosher salt
1/4 cup olive oil
5 plump cloves garlic, sliced
2 tablespoons chopped fresh Italian parsley
1. In a spice grinder or mortar and pestle, grind the peperoncino flakes to a fine powder.

2. In a large pot, combine the whole unpeeled potatoes with water to cover by 2 inches. Bring to a boil. Lower the heat and cover the pan. Cook for 22 to 25 minutes or just until the potatoes are tender when pierced with the tip of a knife (don’t let them get mushy). Drain and set aside until the potatoes are cool enough to handle.

3. Peel off the skins, and cut the potatoes crosswise into thick rounds. In a large warm serving bowl, layer the potatoes with salt and toss well. Cover the bowl with a clean kitchen towel to keep them warm.

4. In a skillet, heat the olive oil over medium heat for 2 minutes. Strew the garlic and peperoncino in the oil, and let both sizzle, stirring occasionally, for 2 to 3 minutes or until the garlic is golden.

5. Remove the pan from the heat and stir in the parsley. Sprinkle the potatoes with the oil mixture. Toss to coat them. Adapted from “Lidia Cooks From the Heart of Italy’’