Potatoes with Peperoncino

Name: Potatoes with Peperoncino
Yield: serves 6
Ingredients: 1/2 teaspoon peperoncino flakes, or to taste; 2 pounds large russet potatoes; 1 teaspoon kosher salt; 1/4 cup extra-virgin olive oil; 5 plump garlic cloves, peeled and sliced; 2 tablespoons chopped fresh Italian parsley; Spice grinder or small mortar and pestle; a 4-quart saucepan; a heavy-bottomed skillet or sauté pan, 8-to-10-inch diameter

December 9, 2011

Potatoes will never taste the same after you have tried this dish. This preparation captures the beauty of the cooking of Basilicata: straightforward, simple, but full of brilliant flavor. Even if you are not so passionate about hot pepper, I encourage you not to be timid with the peperoncino in this dish. Of course, this kind of simple cooking depends on fine ingredients. Excellent olive oil and good potatoes are key. I like russets, but Yukon Gold or waxy varieties would work, too.

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