Peppers and potatoes in padella

Lifestyle Recipes Everyday Peppers and potatoes in padella An effortless dish to elevate your vegetarian recipe repertoire Save Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.  Published 17 July 2026 1:26pm BST Save Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Less is more in this warming peppers and potatoes dish Credit: Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.  Published 17 July 2026 1:26pm BST I cook frugal meals a lot, mostly because it means I don’t have to shop every day. There’s always beans and pulses, pasta and rice, eggs, cheese and vegetables in the kitchen, plus a good stock of spices and pots of herbs. For this recipe, change the herbs you add depending on the time of year. Basil is great in the summer. (Padella is italian for ‘pan’.)    Overview Prep time 10 mins Cook time 35 mins Serves 4 Ingredients 500g small waxy potatoes, peeled or not, as you prefer (the skin is usually very thin) 5 peppers, a mixture of yellow and red 5 tbsp extra-virgin olive oil 1 onion, sliced 2 garlic cloves, grated to a purée 1 tsp chilli flakes (use less if you prefer the dish less hot) 2 tsp dried wild oregano or 1½ tbsp freshly chopped parsley handful of small good-quality black olives, pitted (optional) Method Step Halve 500g small waxy potatoes lengthwise and steam or microwave them until slightly tender on the outside but not soft all the way through – don’t overcook them or they’ll collapse when you fry them. Step  Dry the potatoes in a clean tea towel – wet ones won’t fry well. Step Halve and deseed 5 mixed peppers and cut the flesh into strips about 1cm wide. Step  Heat 3 tbsp of the olive oil in a large frying or sauté pan and add the peppers and 1 sliced onion. Step Cook over a medium heat for about 12 minutes, stirring from time to time, then add 2 grated garlic cloves and cook for another 3 minutes. Step Add the potatoes to the pan along with the remaining 2 tbsp olive oil, 1 tsp chilli flakes and some seasoning. If you’re using it, add 2 tsp dried oregano now.  Step Continue to cook, stirring from time to time, until the potatoes are coloured and the peppers are a little scorched at the edges, another 8 minutes, but you may need longer. Step Add 1½ tbsp freshly chopped parsley at the end if using instead of the oregano. Check the seasoning. Step Serve this on its own with a green salad or as a side dish to meat or fish. You can add a handful of pitted black olives right at the end if you fancy. Advertisement More Stories