Pan Browned Potatoes with Red Pepper and Whole Garlic
Savor the irresistible flavors of Pan Browned Potatoes with Red Pepper and Whole Garlic, an easy yet stunning side dish perfect for any meal. Yukon Gold potatoes are sliced into golden, crispy rounds and paired with sweet red bell peppers and whole, caramelized garlic cloves to create a medley of vibrant flavors and textures. Cooked in a blend of olive oil and butter, and finished with fragrant rosemary, this dish strikes the perfect balance between rustic comfort and gourmet flair. With just 10 minutes of prep and a quick 25-minute cook time, this one-pan recipe is ideal for busy weeknights or as a crowd-pleasing addition to your holiday table. Whether served alongside roasted meats or as a vegetarian delight on its own, these pan-browned potatoes will elevate your menu with their irresistible aroma and mouthwatering taste.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 large Red bell pepper
- 8 pieces Whole garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Fresh rosemary
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and scrub the potatoes thoroughly. Do not peel them. Slice the potatoes into 1/4-inch thick rounds.
Core and deseed the red bell pepper, then chop it into bite-sized strips.
Peel the garlic cloves, leaving them whole.
In a large skillet, heat the olive oil over medium heat. Add the butter and swirl until melted.
Place the potato slices in a single layer in the skillet. Let them cook undisturbed for 5-7 minutes, or until the underside is golden brown.
Flip the potatoes carefully using tongs or a spatula. Add the whole garlic cloves to the skillet and sprinkle in the rosemary. Cook for another 5-7 minutes, stirring occasionally to prevent sticking.
Once the potatoes are browned on both sides, add the red bell pepper strips. Cook for an additional 5 minutes, stirring gently, until the peppers are tender but still vibrant.
Season the dish with salt and black pepper, adjusting to taste. Stir well to combine.
Remove the skillet from heat and transfer the pan-browned potatoes, red pepper, and garlic to a serving dish. Garnish with extra rosemary if desired.
Serve immediately and enjoy the delicious blend of flavors and textures.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 10.7 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3776 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
