Calabrese-Style Potatoes and Peppers

This unusual take on an old standard has you thinly slice both the peppers and potatoes, changing both the texture and favor of the dish.  It also means the potatoes cook much more quickly than they would if diced or chopped.

Using a mandoline or sharp knife, very thinly slice 2 lbs. of potatoes in rounds.  Cut the potatoes so the rounds are as large as possible.  They don’t need to be paper-thin, but should bend easily.

Peel 1 onion and cut in half.  Place one of the halves face down and slice into very thin half-rounds.

Cut the tops off 3-4 sweet peppers, then core them without cutting the peppers in half.  Thinly slice the peppers in rounds on a diagonal.

Slice 4-6 shishito peppers in thin rounds.

Mince 4 cloves of garlic.

Heat 1/2 C. olive oil in a large cast iron or non-stick skillet.  Add the onions and saute on high heat until they begin to soften.  Add all the peppers and saute on medium high heat until they begin to soften.  Add the garlic and cook until translucent.  Turn down the heat and use a slotted spoon to transfer the peppers and garlic to a plate.  Sprinkle with salt.

Turn the heat up and add the potatoes in batches in a single layer on the bottom of the pan.  Cook until browned on one side, then remove to another plate.  Continue until all potatoes are browned, then add them all back to the pan to finish cooking.  When they are tender, add the onion/garlic/peppers and stir to combine.

Season with salt and pepper to taste.

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