Fried potatoes and peppers is one of those combinations that turns up all over Spain, in one form or another – and for good reason. Potatoes, peppers, a leek, garlic, and a good slug of olive oil. Five minutes of actual cooking, then the pan does the rest while you pour yourself another glass of wine.

Serves: 1–2 as a side

Ingredients

1 medium potato, sliced
Olive oil
2 small peppers (red, green, yellow or orange), sliced
1 small leek, sliced
2 garlic cloves, sliced
Large pinch red chilli flakes
Sea salt and black pepper
Small handful flat-leaf parsley, roughly chopped

Fried potatoes and peppers with leeks — simple, Spanish, and exactly right. The Flexible Chef.

How to Make Fried Potatoes and Peppers with Leeks

1. Boil the potato slices for 5 minutes, then drain and leave to steam-dry.
2. Heat a generous glug of olive oil in a wide pan over medium heat. When the oil shimmers, add the peppers and leek.
3. Cook gently until soft — around 8–10 minutes.
4. Add the garlic and potatoes. Give the pan a good shake to coat everything in the oil.
5. Continue cooking until the potatoes start to colour and crisp a little at the edges.
6. Add the chilli flakes, season with salt and pepper, and shake the pan. Turn off the heat and leave to rest for a couple of minutes.
7. Scatter over the parsley and serve.

Footnote: This recipe is part of the Potato Hub — a complete collection of potato recipes from The Flexible Chef. Explore the full collection.

Wonky photos, proper food, genuine adventures – The Flexible Chef.