Roasted Mashed Potatoes with Peppers

Pasticcio di Patate Arrosto con Peperoni


3 pounds of potatoes, preferably "Yukon", cut in 1 inch cubes. Keep the peel on.
1 tsp. of salt.
¼ tsp. of pepper.
½ tsp. of thyme.
6 Tbsp. of olive oil
2 yellow peppers cut in 1 inch pieces.
2 red peppers cut in 1 inch pieces.
1 medium onion, thinly sliced..
2 cups of chicken stock
½ cup Romano cheese
¼ cup Parmesan cheese (Optional)

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Serves 6 to 8
Printable Version
Preheat oven to 450degrees.
In a large bowl mix the potatoes with the pepper, salt, thyme, and 4 tbsp. of the olive oil
Grease a large baking pan with 1 tbsp. of olive oil. Pour the potatoes in the pan and spread them.
Place the baking pan in the oven and cook for 30 minutes.
Using a spatula or a long handled cooking spoon, turn the potatoes. Some of them will stick to the bottom and will break.Cook in the oven for 10 more minutes.
While the potatoes are cooking, in a large bowl mix the peppers, and the onion with ½ tsp. of salt and 1 tbsp. of olive oil.
Add the peppers and the onions on top of the potatoes, a mix them into the potato mixture, as you do this the potatoes will break even more. Place the pan back in the oven and cook 35 more minutes.
Add the chicken stock to the pan and mix well the potato, pepper and onion mixture. As you stir try to dislodge the brown bits that have gotten stuck at the bottom of the baking pan.
Add the Romano cheese on top and cook for 10 more minutes. Take the potatoes out of the oven, stir them well, once again, trying to dislodge whatever brown bits you might still have at the bottom of the pan. Let it rest for 5 more minutes, add the optional cheese on top, and serve.
Chef’s tip:
Let’s Talk about potatoes and Ovens
You can make these recipe with any type of potato you like. I like to keep the skin on because that it is how it was done in my family kitchen. It is not a fundamental ingredient. If you use different potatoes you might have to slightly adjust the cooking times to accommodate their different size and texture. Remember that you cannot overcook this dish, however if you do not stir the ingredients as they cook according to my instructions you might end up with burned potatoes at the bottom of your pan. When adding the stock you are using the liquid to help you deglaze the pan. This step will help you enormously in softening and dislodging the brown crust that will form at the bottom of the pan.
Remember that different ovens distribute the heat with different intensity especially a gas oven versus an electric oven. Trust your instincts and your senses first, instead of the numbers printed on the dial. If using an electric oven do not place the baking pan too close to the heating rods at the bottom of the oven, or it will char-roast your potatoes!
©2013 Nick Stellino Productions