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Name: Roasted Peppers And Potatoes with Bagna Cauda
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: ; to a paste with 1/2; ; teaspoonsalt; 5 lg Yellow bell peppers; 5 lg Red bell peppers; 5 Anchovy fillets; mashed to a; 1 1/2 lb Baking potatoes; 2 tb olive oil; 1/4 c olive oil; 1 tb Chopped fresh parsley leaves; 2 lg Garlic cloves; chopped and

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INGREDIENTS

; to a paste with 1/2
BAGNA CAUDA
; teaspoonsalt
5 lg Yellow bell peppers
5 lg Red bell peppers
5 Anchovy fillets; mashed to a
ROASTED PEPPERS AND POTATOES
1 1/2 lb Baking potatoes
2 tb olive oil
1/4 c olive oil
1 tb Chopped fresh parsley leaves
2 lg Garlic cloves; chopped and

INSTRUCTIONS

Preheat broiler. In a large shallow roasting pan, broil peppers about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes. Transfer peppers to a bowl and let steam, covered, until cool. Starting at blossom end, peel peppers and discard stems, seeds and ribs. Cut peppers into thirds. Peppers may be made 3 days ahead and chilled, covered. Drain peppers before using. Preheat oven to 450F. Peel potatoes and cut crosswise into 1/4-inch-thick slices. In a shallow baking pan, toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature. In a small saucepan, heat oil, garlic paste, and anchovy paste over moderate heat, stirring, until warm and stir in parsley. On a platter, toss peppers and potatoes with warm bagna cauda to coat and season with salt and pepper. Serves 12 as Part of a Buffet. Gourmet April 1995 Per serving: 1626 Calories (kcal); 86g Total Fat; (45% calories from fat); 31g Protein; 200g Carbohydrate; 17mg Cholesterol; 799mg Sodium Food Exchanges: 8 Grain(Starch); 1 Lean Meat; 14 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Roasted Peppers And Potatoes with Bagna Cauda

; to a paste with 1/2
 BAGNA CAUDA
 ; teaspoonsalt
5 lg Yellow bell peppers
5 lg Red bell peppers
5 Anchovy fillets; mashed to a
 ROASTED PEPPERS AND POTATOES
1 1/2 lb Baking potatoes
2 tb olive oil
1/4 c olive oil
1 tb Chopped fresh parsley leaves
2 lg Garlic cloves; chopped and

Preheat broiler.    In a large shallow roasting pan, broil peppers about 2 inches from heat,  turning every 5 minutes, until skins are blistered and charred, 15 to 25  minutes. Transfer peppers to a bowl and let steam, covered, until cool.  Starting at blossom end, peel peppers and discard stems, seeds and ribs.  Cut peppers into thirds. Peppers may be made 3 days ahead and chilled,  covered. Drain peppers before using.    Preheat oven to 450F.    Peel potatoes and cut crosswise into 1/4-inch-thick slices. In a shallow  baking pan, toss potatoes with oil and salt and pepper to taste and spread  in one layer in pan. Roast potatoes until golden, about 20 minutes.  Potatoes may be roasted 8 hours ahead and kept covered at room temperature.    In a small saucepan, heat oil, garlic paste, and anchovy paste over  moderate heat, stirring, until warm and stir in parsley.    On a platter, toss peppers and potatoes with warm bagna cauda to coat and  season with salt and pepper.    Serves 12 as Part of a Buffet.    Gourmet April 1995        Per serving: 1626 Calories (kcal); 86g Total Fat; (45% calories from fat);  31g Protein; 200g Carbohydrate; 17mg Cholesterol; 799mg Sodium Food  Exchanges: 8 Grain(Starch); 1 Lean Meat; 14 Vegetable; 0 Fruit; 16 Fat; 0  Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2446g)
Recipe Makes: 1 servings

Calories: 1217
Calories from Fat: 227 (19%)

Amt Per Serving		% DV

	Total Fat 25.2g	34 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 87.5mg		3 %
Potassium 6525.3mg		172 %
Total Carbohydrate 229.9g		68 %
	Dietary Fiber 34.5g	138 %
	Sugars, other 195.4g
Protein 31.9g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1217

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