Best 4 Roasted Peppers And Potatoes With Bagna Cauda Recipes
Feast your senses on a tantalizing culinary journey with our Roasted Peppers and Potatoes with Bagna Cauda, a symphony of flavors that will leave you craving for more. This delectable dish takes you on a tour of vibrant colors and textures, where roasted red peppers and golden potatoes dance harmoniously in a rich and creamy Bagna Cauda sauce. But that's not all; this article also presents you with three additional recipes that elevate the roasted pepper and potato experience to new heights. Discover the zesty charm of Grilled Lemon Herb Chicken with Roasted Peppers and Potatoes, the comforting embrace of Roasted Pepper and Potato Frittata, and the tangy delight of Roasted Pepper and Potato Salad. Get ready to embark on a culinary adventure where every bite promises satisfaction.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED POTATOES AND PEPPERS
This has such a delicious, tangy flavor, and it's so easy to prepare. It's a family favorite, but also nice as company fare. I have, on occasion, used fat free dressing with success.-Joan Hallford of North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. , Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)
From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables.
Provided by GaylaJ
Categories Sauces
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
- Serve with bread and/or vegetables.
ROASTED POTATOES AND PEPPERS
New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.
Provided by Chef Kate
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).
- Wash potatoes.
- Halve or quarter larger potatoes.
- Cut onion into eight pieces.
- Cut peppers into one-inch pieces.
- Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
- Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.
Nutrition Facts : Calories 182.6, Fat 5.4, SaturatedFat 0.8, Sodium 33, Carbohydrate 31.4, Fiber 3.9, Sugar 4.1, Protein 3.8
ROASTED PEPPERS AND POTATOES WITH BAGNA CAUDA
Categories Salad Fish Garlic Potato Side Roast Bell Pepper Winter Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12 as Part of a Buffet
Number Of Ingredients 10
Steps:
- Preheat broiler.
- In a large shallow roasting pan, broil peppers about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes. Transfer peppers to a bowl and let steam, covered, until cool. Starting at blossom end, peel peppers and discard stems, seeds and ribs. Cut peppers into thirds. Peppers may be made 3 days ahead and chilled, covered. Drain peppers before using.
- Preheat oven to 450°F.
- Peel potatoes and cut crosswise into 1/4-inch-thick slices. In a shallow baking pan, toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature.
- In a small saucepan, heat oil, garlic paste, and anchovy paste over moderate heat, stirring, until warm and stir in parsley.
- On a platter, toss peppers and potatoes with warm bagna cauda to coat and season with salt and pepper.
Tips:
- Choose the right type of peppers. Bell peppers, poblano peppers, and shishito peppers are all good choices for roasting.
- Roast the peppers until they are slightly charred. This will give them a smoky flavor.
- Let the peppers cool slightly before handling them. This will prevent you from burning your hands.
- Remove the stems and seeds from the peppers. This will make them easier to eat.
- Potatoes should be scrubbed and cut into small pieces before roasting.
- Toss the potatoes in olive oil, salt, and pepper before roasting. This will help them to brown and crisp.
- Roast the potatoes until they are tender and slightly browned.
- Make the bagna cauda sauce while the peppers and potatoes are roasting.
- Serve the roasted peppers and potatoes with the bagna cauda sauce.
Conclusion:
Roasted peppers and potatoes with bagna cauda is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. The roasted peppers and potatoes are smoky and flavorful, and the bagna cauda sauce is creamy and rich. This dish is sure to be a hit with everyone who tries it.
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