Side Dish · Tested at home
Red Potato and Shishito Pepper Hash
Original recipe by Dove's Luncheonette, Chicago, IL · Bon Appétit
Best of the Best · Selected by Justin. Ingredients retained; functional instructions independently written.
Roasted red potatoes are crisped in a skillet with shishito peppers, coated with Sriracha mayonnaise, and finished with queso fresco and scallions.
CookSee instructions
Makes4 servings
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Ingredients
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Let’s cook.
- Heat the oven to 400°F. Roast the potatoes on a foil-lined rimmed sheet for 30–45 minutes, turning them halfway through. Once tender, cool them, then halve.
- Mix the garlic, mayonnaise, Sriracha, and lemon juice; salt to taste.
- Heat the oil in a large skillet over medium-high heat. Fry the potatoes without moving them for 6–8 minutes until crisp and deeply browned, using batches as needed. Toss in the peppers and cook about 2 minutes to blister.
- Lift the potatoes and peppers out with a slotted spoon. Toss with the mayonnaise mixture, adjust the salt, and finish with queso fresco and scallions.
From Justin’s kitchen
there's something amazing about the flavor of the blistered shishitos combined with the potatoes and that delicious sauce.