1 lb. pound of Italian Long Hot Peppers or as many as you want, ends cut off and seeds and white rib cleaned out
1 lb. small potatoes, quartered
Minced garlic
Extra virgin olive oil
Salt
Freshly ground pepper
Chopped fresh parsley
Crusty Italian bread
DIRECTIONS
Tip: Par cook each part then assemble it!
Preheat the oven to 400 degrees. In an oven proof pan (preferably cast iron), fry sausage in a little olive oil to brown it, 3-4 minutes on each side, and then place it on a plate and cut into pieces. In the same pan, fry the long hot peppers. Remove them and put that on the plate with the partially cooked but nicely browned sausage.
Get the pan hot again and then add a tablespoon of olive oil and fry potatoes till they are crispy brown, about 10 minutes. Now turn the heat up on the pan and add the sausage and the peppers, potatoes and now the minced garlic (to taste), salt and pepper (to taste) and stir around.
With an oven mitt, move the pan to the highest point in the oven. It will take approx. 15 minutes to fully cook and if you love it well done you can let it go a little longer. When you remove the pan top with the parsley. Serve with Italian bread.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-21 15:26:282014-07-21 15:26:46Italian Sausage, Long Hots and Potatoes
1/2 teaspoon granulated garlic powder or 2-3 garlic cloves, minced
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS
Peel and slice potatoes about 1/8 inch thick (or thinner). Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter. Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. Serve hot with your meal. Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-21 15:25:282014-07-21 15:25:28Pan Sauteed Crispy Potatoes and Onions
Preheat oven to 375 degrees. In an 8 inch square or 9×13 inch baking pan (depending on how many peppers you have), toss peppers in olive oil and spread in an even layer in pan (no overlapping). If using garlic, simply give the papery cloves a good smash – they will be imparting their essence here, and you will remove them before serving/storing. I would use 4 garlic cloves per 10 peppers. Sprinkle generously with kosher salt. Roast peppers for 35-40 minutes, or until completely softened and starting to turn golden brown. Cool for ten minutes before serving, or cool to room temperature and store in air tight container in the fridge, up to two weeks.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-21 15:24:242014-07-21 15:24:24Roasted Long Hot Peppers
Italian Sausage, Long Hots and Potatoes
Italian Sausage, Long Hots and Potatoes
INGREDIENTS
DIRECTIONS
Tip: Par cook each part then assemble it!
Preheat the oven to 400 degrees. In an oven proof pan (preferably cast iron), fry sausage in a little olive oil to brown it, 3-4 minutes on each side, and then place it on a plate and cut into pieces. In the same pan, fry the long hot peppers. Remove them and put that on the plate with the partially cooked but nicely browned sausage.
Get the pan hot again and then add a tablespoon of olive oil and fry potatoes till they are crispy brown, about 10 minutes. Now turn the heat up on the pan and add the sausage and the peppers, potatoes and now the minced garlic (to taste), salt and pepper (to taste) and stir around.
With an oven mitt, move the pan to the highest point in the oven. It will take approx. 15 minutes to fully cook and if you love it well done you can let it go a little longer. When you remove the pan top with the parsley. Serve with Italian bread.
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Pan Sauteed Crispy Potatoes and Onions
Pan Sautéed Crispy Potatoes and Onions
INGREDIENTS
DIRECTIONS
Peel and slice potatoes about 1/8 inch thick (or thinner). Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter. Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. Serve hot with your meal. Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time
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Roasted Long Hot Peppers
Roasted Long Hot Peppers
INGREDIENTS
DIRECTIONS
Preheat oven to 375 degrees. In an 8 inch square or 9×13 inch baking pan (depending on how many peppers you have), toss peppers in olive oil and spread in an even layer in pan (no overlapping). If using garlic, simply give the papery cloves a good smash – they will be imparting their essence here, and you will remove them before serving/storing. I would use 4 garlic cloves per 10 peppers. Sprinkle generously with kosher salt. Roast peppers for 35-40 minutes, or until completely softened and starting to turn golden brown. Cool for ten minutes before serving, or cool to room temperature and store in air tight container in the fridge, up to two weeks.
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