Sweet and sour peppers and potatoes are a traditional dish, simple to make and with cheap ingredients that are easily found at the market or at the supermarket.
No particular combination but it is a duo that has always given life to great dishes and a sure success with the guests. The preparation is very simple and gives life to a very light dish since everything is cooked in the oven with very few fats.
So let’s see together how to prepare excellent sweet and sour peppers and potatoes and in what variations to serve them.
- 4 peppers
- 1 kg of potatoes
- extra virgin olive oil, to taste
- 3 teaspoons sugar
- 1/2 glass vinegar
- salt, to taste
- pepper, to taste
Start with peppers and potatoes. Deprive the peppers of the petiole, seeds and internal filaments and reduce them into slices; peel the potatoes and then cut them into slices or into cubes, depending on your tastes and the appearance you want to give to your plate.
Place peppers and potatoes inside a bowl and season with oil, salt and pepper. Arrange peppers and potatoes in a large pan, sprinkle with extra virgin olive oil and then add sugar, vinegar and oregano.
Mix and place in a preheated oven at 350°F for about 40 minutes.
Serve the dish when it is still hot.
Store the sweet and sour peppers and potatoes for a couple of days at most in a refrigerator in an airtight container.
Reheat them in a traditional oven or microwave to get warm and soft as when you prepared them.