Fiery Red Pepper Potatoes

Fiery Red Pepper Potatoes

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"This is a traditional and uniquely-flavored Korean side dish."
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Ingredients

25 m servings 198 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
  2. Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.

Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

I liked this! I used a can of new potatoes (it's all I had), and the store was out of red bell peppers, so I used orange. I also was out of sesame seeds, but I made do without. Here's a hint- fo...

Most helpful critical review

The recipe didn't say what kind of potatoes to use, so I used russett. As soon as I put the sauce in, it was clear that the author meant to use significantly smaller potatoes. I put probably 5 t...

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The recipe didn't say what kind of potatoes to use, so I used russett. As soon as I put the sauce in, it was clear that the author meant to use significantly smaller potatoes. I put probably 5 t...

I liked this! I used a can of new potatoes (it's all I had), and the store was out of red bell peppers, so I used orange. I also was out of sesame seeds, but I made do without. Here's a hint- fo...

Excellent! I didn't have any sesame seeds so I added a little sesame oil to the sauce. I used one small red pepper and one small yellow pepper. Made with small russett potatoes. "Fiery" real...

I would definitely make this again! It's quick and tasty. I recommend increasing the soy sauce to 2 T., as well as cooking the potatoes at least 10 minutes in the oil. I felt more comfortable me...

I make this ALL THE TIME. Love it. I add a little more cayenne.

I used olive oil instead of vegetable oil. It's taste better for us!

I don't understand what difference it makes what kind of potato you use. As long as you cut them into bite sized pieces. I used russets. I used peanut oil and sautéed the potatoes with the cay...

I was looking for something quick to go with some rice and chick peas I had on hand (based on the Spiced Quinoa recipe found on this site - made with rice instead of quinoa). This fit the bill....

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