Dish of Potatos with Peppers, Lemon
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Potatoes with Peppers, Lemon


Lebanon   -   Batata Bhamoud
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
1 hr
Yes		 An excellent side dish, warm maza, or light lunch. It is also very attractive if you use equal weights of 3 different colors of Bell Pepper. See also Comments.




1-3/4
10
12
6
3
3
1
#
oz
oz
cl
T
T
t
Potatoes (1)
Onions
Bell Peppers (2)  
Garlic
Cilantro
Olive Oil ExtV
Salt
Prep:   -   (25 min)
  1. Peel POTATOES and cut them into 1 inch cubes. Hold them in cold water until needed.
  2. Cut ONIONS in half lengthwise and slice thin crosswise.
  3. Blast BELL PEPPERS black with your Propane Torch. Brush the skins off under running water (see Note-2).
  4. Core BELL PEPPERS and cut into about 3/4 inch squares.
  5. Peel GARLIC - leave whole.
  6. Squeeze LEMON JUICE.
Run   -   (30 min)
  1. Place Potatoes in a sauce pan with water to cover. Bring to a boil, and simmer until they are just barely done all the way through. Drain and refresh in cold water.
  2. In a spacious sauté pan, heat 3 T Olive Oil over moderate heat. Stir in Onions, Peppers and Garlic. Fry, tumbling fairly often, until Peppers are crisp tender.
  3. Stir in Salt and drained Potatoes. Continue to cook, tumbling a couple of times, until Potatoes are fully warmed, about (3 minutes).
  4. Stir in Lemon Juice and serve hot.
NOTES:

  1. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking or reheating. For details see our Potatoes page.

  2. Bell Peppers:

      If at all possible, use a mix of Red, Green and Yellow Peppers. The pattern recipe doesn't call for skinning them, but I recommend it highly, especially if this dish will be in a warming pan on a buffet table, or is likely to be reheated.

  3. Comments

      The pattern recipe had the Potatoes (unspecified kind) fried in 3 T oil, stirring until almost cooked through, then remove them and add another 3 T oil to fry the Peppers. I speicfy White Rose and boil them, which is much easier on the cook and on the potatoes. It also gives much better control of doneness, better color, and reduces the amount of oil in the recipe.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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