Roasted Smashed Potatoes with Peppers

September 15, 2008

Roasted Smashed Potatoes with Peppers

This dish was tasty. Not sure how Italian it is but it did come from Nick Stellino's Family Kitchen. Very simple and fairly quick to put together. I bought some awesome Yukon Gold potatoes at the local farmers market this past weekend specifically to use for this. I definitely think there was a difference between those potatoes and the ones I usually buy at the grocery store. Per the authors notes, this dish is more like mashed potatoes, though you never get out a masher. The potatoes sort of break down on their own.

Mr. L and I liked this potato dish, but honestly, the next time I make it I'd probably make some changes. I thought there was too much liquid in the final dish. I might try adding maybe a fourth a cup less than the required 2 cups. And even then I might not add the liquid at all as at the point they say to add it, I thought the potato mixture looked yummy enough to eat right then!

This also could be doctored up with more cheese than called for, or instead of adding the liquid, how about putting in some shredded cheese and sour cream? The possibilities...yum. Actually it is still pretty good just the way the recipe was given by Stellino.

I made this because my alter ego Trixie Bell is a Potato Ho and we just have to participate in the Potato Ho Down every month!

ROASTED SMASHED POTATOES WITH PEPPERS
Pasticcio Di Patate Arrosto Con Peperoni

3 pounds potatoes (preferably Yukon), unpeeled, cut in 1-inch cubes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
6 tablespoons olive oil
2 yellow bell peppers, cut in 1-inch pieces
2 red bell peppers, cut in 1-inch pieces
1 medium onion, thinly sliced
2 cups chicken stock
1/2 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese (optional)

Preheat oven to 450 degrees.

In a large bowl, mix the potatoes with 1/2 teaspoon of the salt, the pepper, thyme, and 4 tablespoons of the olive oil. Grease a large glass baking dish with 1 tablespoon of the olive oil. Spread the seasoned potatoes in the dish, and bake for 30 minutes. After that time, turn the potatoes with a spatula or a long-handled cooking spoon. Some will stick to the bottom and break; don't worry, that's supposed to happen. Bake for 10 more minutes.

Meanwhile, in a large bowl, mix the bell peppers and onion with the remaining 1/2 teaspoon salt and the remaining tablespoon olive oil. Add to the potatoes in the baking dish, and as you do this, the potatoes will break even more. Bake for 35 minutes.

Remove from oven and add the stock, mixing well. As you stir, dislodge any browned bits stuck to the bottom of the dish. Sprinkle the Romano cheese on top and bake for 10 minutes. Again remove from the oven, stir well, and dislodge any browned bits at the bottom of the dish. Let rest for 5 minutes, sprinkle with Parmesan on top if desired and serve. Serves 6 t0 8.

CHEFS TIP: Stellino prefers Yukon potatoes but says you can use any type (which may mean adjusting cooking time). You cannot overcook this dish but if you don't stir when recommended you may end up with burned potatoes. Adding the stock basically "deglazes" the dish.

Note: I used Yukon Golds (unpeeled), peppers from the Farmers Market and I did add the Parmesan cheese (probably more than the listed 1/4 cup actually).

Note: I used a 13x9 glass baking dish which was completely full once the potatoes were in. You will have to be a bit careful when you stir the potatoes. Since the potatoes broke down quite a bit there was no problem adding the liquid when required (there was plenty of room).

UPDATE: Mr. L says that I was remiss in not mentioning that BACON would be an excellent addition to this dish! My bad.