Rustic potatoes with peppers

On a typical day, when I'm not in the mood for anything complicated, I go for rustic potatoes with bell peppers. It's the kind of recipe you can whip up without much hassle, using ingredients you have on hand. The potatoes pair well with the bell pepper and onion, and everything goes into the oven for a touch of golden flavor at the end. It's a great option for fasting days or when you want a simple side dish.

Quick Info

Total time: about 50 minutes
Preparation time: 15-20 minutes
Cooking/baking time: 30-35 minutes
Servings: 4-5
Difficulty: easy
Recipe type: fasting, side dish, quick everyday meal

Ingredients

1 kg potatoes (white or pink, it doesn't matter much)
3 onions
1 bunch green onions
1 bell pepper (or a sweet pepper)
4 cloves garlic
dill (to taste, I recommend half a bunch)
salt
pepper
oil (for sautéing and greasing the baking dish)

Instructions

1. Peel the potatoes. Wash them and cut them into medium-sized cubes, similar to what you would use for soup. Don’t cut them too small, so they don’t break apart while boiling.

2. Peel and wash the onion (both the dry and green ones), the bell pepper, and the garlic. Chop them finely. You don’t need to be too precise with the size; everything cooks fairly quickly.

3. In a larger pot or pan, heat a little oil. Add the onion, green onion, garlic, and chopped bell pepper. Cook over medium heat until they start to soften. Don’t fry them too hard, just enough for them to become slightly translucent.

4. Add the potatoes over the sautéed vegetables. Stir well for a few minutes to let them absorb some of the onion and pepper flavor.

5. Pour in enough water to cover the potatoes (not too much, just enough to submerge them). Cover and let it simmer over medium heat. Check after 10-15 minutes; the potatoes should be halfway cooked, not completely soft.

6. Sprinkle in the chopped dill and season with salt and pepper to taste. Stir gently.

7. Meanwhile, prepare the baking dish. You can grease it with a little oil or use parchment paper. Transfer the potato and vegetable mixture to the dish, including any leftover liquid.

8. Cover the dish with plastic wrap (or aluminum foil) and place it in the preheated oven at 180°C for about 30 minutes. Depending on your oven, the time may vary slightly.

9. After 30 minutes, remove the foil and leave the dish for another 5 minutes until the potatoes get a bit of color on top. If there’s excess liquid, you can turn on the grill, but don’t overdo it to avoid drying them out too much.

10. Take the dish out and let the potatoes cool for 5-10 minutes before serving. They can be enjoyed on their own or alongside meat.

Why I Make This Recipe Often

I return to rustic potatoes because they are simple, filling, and don’t create much mess in the kitchen. The recipe works with eyeballed ingredients, so it’s not fussy. They last a day or two in the fridge without losing their texture. They are handy when you need to feed a crowd quickly without spending too much time by the stove.

Tips and Variations

Tips

Use the freshest potatoes possible to avoid them becoming mealy too quickly.
Don’t cut the potatoes too small; otherwise, they will break apart while boiling and turn into a kind of stew.
If you want to prevent sticking, use parchment paper in the dish.

Substitutions

If you don’t have dill, you can omit it or replace it with parsley.
The sweet pepper can be swapped for any bell pepper, yellow or red.
Sunflower oil is the most common, but any neutral oil will work.

Variations

You can add a few slices of carrot while sautéing for color.
For a slightly smoky flavor, use roasted red peppers if you have them on hand.

Serving Ideas

It pairs well as a side for meat or fish, but also works as a main dish for fasting, alongside a cabbage salad or pickled cucumbers.

Frequently Asked Questions

What type of potatoes work best?
I use whatever I have on hand, but pink or yellow potatoes work well because they hold their shape while boiling.

Do I need to boil the potatoes first?
No. They cook directly with the vegetables and then go into the oven. Just make sure not to cut them too small.

Can I add more green onions?
Yes, if you like the flavor, you can use the whole bunch; it won’t affect the texture or taste.

Can the recipe be made without an oven?
Technically yes, but you won’t achieve the golden crust on top. You can cook it on the stove with a lid until the liquid reduces.

Can I add other vegetables?
You can add carrots or zucchini if you like, but the classic recipe remains with onion and bell pepper.

Nutritional Values

Estimated per serving (from 5):

Calories: 180-200 kcal
Protein: 3-4 g
Carbohydrates: 36-38 g
Fat: 4-5 g (from oil)
Fiber: 4-5 g

Values may vary depending on the amount of oil used and the type of potatoes. It’s a relatively low-fat dish, suitable for fasting or vegetarians.

Storage and Reheating

Store in the fridge in a covered container for 1-2 days. For reheating, place in the oven or microwave until hot. If it dries out too much, add a tablespoon of water before reheating. After two days, the texture may change, but it’s still edible. The recipe isn’t the best for freezing.

 Ingredients: 1 kg potatoes, 3 onions, 1 bunch of green onions, 1 bell pepper, pepper, salt, pepper, 4 cloves of garlic

 Tags:  rustic potatoes