Marinated Peppers and Potatoes with Olives and Capers
Marinated peppers paired with potatoes is another star addition to an antipasto platter, and is equally brilliant served alongside The Spaniard (page 14). This dish will hold for up to three days in the refrigerator and tends to taste better when the potatoes have time to absorb the marinade. If you do prepare it in advance, make sure you bring it up to room temperature before serving.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 550°F or the highest setting.
Step 2
Place the bell peppers in a 9 × 13-inch roasting pan. Drizzle with 1 teaspoon of the olive oil and sprinkle with 1 teaspoon of the salt. Toss well to coat.
Step 3
Roast the peppers until the skins begin to blister and peel, about 25 minutes. Transfer the peppers to a bowl and cover tightly with plastic wrap so that no steam escapes. Set aside.
Step 4
Place the potatoes in a pot and cover with cold water. Add 2 teaspoons of the salt and bring to a boil. Reduce the heat to low and allow the potatoes to simmer until just tender when pierced with a fork, about 15 minutes. Drain thoroughly and set the potatoes aside to cool.
Step 5
Remove the peppers from the bowl and lay them skin side up on a cutting board. Scrape away the skin with a chef’s knife and discard. Cut the peppers into 1-inch strips.
Step 6
Transfer the peppers and potatoes to a mixing bowl. Add the basil, olives, capers, and the remaining 1 teaspoon salt and 2 teaspoons olive oil and toss to combine. Serve at room temperature.
