Roasted Peppers and Potatoes with Bagna Cauda

Ingredients

  • 1 ½ pounds baking potatoes
  • 2 large garlic cloves
  • 1 tablespoon fresh parsley leaves
  • 5 large yellow bell peppers
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 5 anchovy fillets
  • + 2 more ingredients
    • ¼ cup olive oil
    • 5 large red bell peppers

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...

View full recipe at Epicurious

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