I joined a new cooking club online – Taste and Create. Basically each month you get randomly paired with a food blog and the task is to prepare and blog about one of the recipes featured on that site. This month (well November to be exact — I am a tad late in posting) I was assigned Bizzy Bakes. A lot of her recipes are for sweets, but since I’ve been doing a lot of baking lately for catering I decided to choose a savory item instead. I picked friggione – not a dish I’d ever heard of before – but hey sauteed potatoes mixed with vegetables sounds pretty good to me. I adjusted the recipe slightly – I wanted to use chopped cherry tomatoes instead of diced canned tomatoes and added a sprinkling of grated Gruyere and chopped parsley to the finished product. Overall a great side dish that I’m sure you could adjust to include your favorite toppings and ingredients.
Recipe Adapted from Bizzy Bakes
A vegetarian dinner option with potatoes and other veggies. Sprinkle with cheese for a finishing touch.
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 2-3 tablespoons sunflower oil (or vegetable oil)
- 3 potatoes, peeled and cut into matchsticks
- 1 onion, sliced
- 1 red pepper, sliced
- 1/2-1 pint cherry tomatoes, quartered
- salt, pepper, to taste
- 1/4 cup Gruyere, grated
- handful fresh parsley, chopped
- Heat oil in pan over medium heat. Add potatoes, onion and peppers. Cover and cook on medium-low heat 20 minutes, stirring occasionally.
- Add cherry tomatoes and mix. Cook uncovered 15-20 minutes, until potatoes are cooked through and lightly browned.
- Add salt, pepper, Gruyere and fresh parsley.