Fried potatoes and peppers is a fun to make snack. We first came across them at a Medieval Festival and have since seen them served at other outdoor events and cafes. The vendors fried the whole lot together in a huge cauldron but we’ve made them successfully both on top of the stove and in the oven.
The Spanish love fried potatoes. They normally serve them with mayonnaise and ketchup or spicy brava sauce. The most common Spanish potatoes we come across are an all purpose white potato similar to russets that is either fried, roasted or broiled. Yellow and thin skinned waxy varieties are available, too.
Padrón peppers are bullet shaped peppers that look like jalapenos but tend to be milder in flavor. Some people prepare them by charring on a flat grill or brazier then drizzling with olive oil and sprinkling with salt. In a restaurant setting they’re often deep fried. They can also be roasted. The fun thing about padróns is about 10 percent of them are super hot and there’s no way to tell until you bite into them. In general, Spaniards don’t care for super hot foods but they do love the bite of onions, garlic and Padrón peppers.
At some point, some genius decided to fry potatoes and peppers together and serve them up. Whether you prefer to deep fry, pan fry or roast your potatoes and peppers, they can be cooked together. I baked these, the fries on one sheet and the peppers on another.
- 1 or 2 large potatoes per person, peeled and cut into fries (or a serving of frozen french fries per person)
- 3 or 4 Padron peppers per person, washed (2 jalapeños per person is a good substitute)
- oil if frying
- large grain salt
- Decide how you're going to prepare your potatoes.
- I roasted mine on a baking tray according to the instructions on the package.
- The peppers were roasted on a second tray and removed when they started blistering.
- If frying, the peppers will only take three to five minutes. Either add them to the oil when the potatoes are nearly ready or cook the peppers separately from the fries.
Peppers aren’t the only thing I’ve seen combined with fried potatoes. Once we were served cocktail weiners and another time slices of cooked chorizo. They were served with small skewers so everyone could pick from the same plate.