If there is one dish that screams Calabria, it’s fried peppers and potatoes. Enjoyed throughout the year, this peasant dish of just a few basic ingredients is frequently served as a side dish to meat and fish, as well as in sub rolls for a vegetarian panino. Calabrians adore this dish because the main ingredients are inexpensive, and peppers grow so easily under the southern Italian sun.

Ingredients
1/3 cup extra virgin olive oil
3 – 4 large bell peppers of mixed colors, cut into strips
3 medium potatoes, peeled and cut into ¼ inch strips
1 medium onion, thinly sliced
1 teaspoon salt
1 teaspoon dry oregano
1 tablespoon chopped parsley

Instructions

1. In a large skillet or sauté pan, heat the oil and add the peppers, potatoes and onion. Add the salt, oregano and chopped parsley.
2. Set heat to medium and mix all ingredients well, paying close attention that the potatoes do not stick to the pan. Adjust heat accordingly. 
3. Continue frying the peppers and potatoes until fully cooked, about 20 minutes. Add additional oil if they appear to be trying out too quickly. Serve hot.

Ingredient Tip: Potatoes have a tendency to stick, even in non-stick frying pans, watch them carefully while preparing this dish. If you notice that they are sticking to the pan, lower the heat and add a few more tablespoons of oil.