One Pan Potatoes and Peppers

Recipe adapted from Nigel Slater

From the author: 

“Give the peppers plenty of time to soften and sweeten. The caramelized juices are integral to the dish. Keeping the ingredients covered as they cook is crucial so they partly fry, partly steam. The peppers should be soft and silky before you remove them from the pan.”

About four peppers - ideally three longer peppers, like corno de toro or Jimmy Nardellos, plus a thicker skinned pepper, like a bell pepper, or equivalent in smaller peppers (such as pimento)
4 cloves of garlic
1 pound of potatoes
8 Tablespoons of olive oil
1 cup of vegetable or chicken stock
3 scallions or green onions

Slice long, thin-skinned peppers in half from shoulder to tip. Cut other peppers into quarters and remove the seeds and any white core. Peel and squash flat four plump cloves of garlic. Wash and thinly slice the potatoes.

Warm 8 tbsp of olive oil in a large frying pan or flame-proof casserole and add the peppers, letting them cook over a moderate heat for 5 minutes, covered with a lid, until they start to relax. Turn them from time to time, so they cook evenly. Remove the peppers to a plate, leaving the oil intact, and set aside.

Add the garlic to the pan and then the potatoes, cooking them in one layer if possible. When they are golden on the underside, turn over and lightly color the other side. 

Return the peppers to the pan, season with salt and pepper, mix the ingredients together then pour over the stock and bring to a boil.

Lower the heat and leave the peppers, potatoes and stock to simmer, partially covered by a lid. After 8 minutes or so, check the potatoes for softness: they should be tender and easy to crush. Turn and cook the other side. Continue cooking until all is golden and soft, the potatoes are a little broken up and there is a good layer of sweet, garlic-scented juice. 

Chop scallions and scatter them in at the last minute, letting them briefly soften before serving.