I saw Italian frying peppers at the Market recently and started looking for a good recipe to use them. This one makes a great side for steaks or chops on the grill. It’s very basic and easy, but could be added to and dressed up in a variety of ways.

Crispy Italian Fried Potatoes and Peppers

recipe from Panning the Globe

Italian frying peppersIngredients:

  • 1/2 to 3/4 cup oil (to come up to about 1/4inch in your skillet)
  • 5 large russet potatoes or comparable amount of other types of potatoes
  • 4 long Italian peppers (also called Italian frying peppers or Cubanelle peppers) ribs and seeds removed, cut into 1-inch by 2-inch pieces.
  • Salt, to taste


  1. Fill a large bowl halfway with cold water. Peel the potatoes and place 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. I recommend using a mandolin or a food processor with the slicing blade attachment.
  3. Lay an absorbent dish towel on the counter and have another one or two handy. Drain the sliced potato in a mesh strainer and dump them onto a towel. Pat and blot them dry. They will brown better if you get them nice and dry.
  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. Let the potatoes cook, undisturbed, for 3-5 minutes, or until the bottom pieces look brown around the edges. Mound the peppers on top and add a pinch or two of salt. Flip the potatoes over with a spatula, so some raw potatoes and peppers are on the bottom of the skillet. Leave them undisturbed for another 3-5 minutes, until they are nice and brown. Continue to brown and toss potatoes for 5-10 minutes longer, until about half of them are crisp and brown and the rest are soft and creamy.
  5. Serve hot. Season, to taste, with salt.

Cook’s Note: If you aren’t using russet potatoes, I think you could easily skip the whole bowl of cold water thing. You might want to cook them a little longer though. Large potatoes are easier to slice than the smaller ones, unless you want to skip the mandoline/food processor and use your knife skills.

I would not hesitate to add to this basic recipe. Chopped or sliced onion could be cooked in with the potatoes before adding the peppers. Italian sausage could be browned and stirred in to the mixture. Mozzarella could be melted on top. A fried or poached egg could be perched on top to make it a breakfast or brunch dish.

For more amazing pepper recipes, check our recipe archive.