Blistered Padrón Peppers with Garlic Potatoes and Dipping Sauce
Bring a little tapas-night energy to your table with this simple plate of blistered green peppers, tender small potatoes, and a garlicky dipping sauce. It works as a starter, a snacky dinner, or part of a larger spread with olives, bread, and a chilled drink.
Recipe at a glance
- Yield: 4 appetizer servings
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Ingredients
- 1 pound small yellow or red potatoes, scrubbed
- 1 tablespoon kosher salt, divided, plus more for serving
- 2 tablespoons olive oil, plus 1 tablespoon for the sauce
- 1 pound Padrón peppers or other small green frying peppers, stems intact if possible
- 3 cloves garlic, finely grated or minced
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 2 to 4 tablespoons warm water, as needed
- Freshly ground black pepper, to taste
- Chopped parsley or chives, for serving
Instructions
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Add 2 teaspoons of the salt and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are just tender when pierced with a knife, 12 to 15 minutes, depending on size.
- Drain the potatoes well and let them steam dry for a minute or two. When cool enough to handle, slice any larger potatoes in half so they all fit comfortably on the serving plate.
- While the potatoes cook, make the sauce. In a small bowl, whisk together the garlic, yogurt, mayonnaise, lemon juice, paprika, 1 tablespoon olive oil, and a few pinches of salt and pepper. Whisk in warm water a tablespoon at a time until the sauce is spoonable but still thick enough for dipping. Taste and adjust the salt or lemon.
- Set a large skillet, ideally cast iron, over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil shimmers, add the peppers in a single layer. Cook, turning every minute or so, until the skins blister in spots and the peppers soften but still keep a little bite, 4 to 6 minutes. Some peppers may blacken lightly; that is fine.
- Transfer the peppers to a plate and sprinkle immediately with a little salt. They should look wrinkled and blistered, not soggy.
- To warm the potatoes, return the empty skillet to medium heat with a tiny drizzle of oil if needed. Add the drained potatoes and cook for 2 to 3 minutes, shaking the pan once or twice, until the outsides are lightly golden and the centers are creamy.
- Arrange the peppers and potatoes on a serving platter. Spoon the dipping sauce into a small bowl or drizzle it around the potatoes. Finish with parsley or chives and a final pinch of flaky or coarse salt.
Tips
If you can find true Padrón peppers, use them. If not, shishito peppers make a good stand-in. The key is high heat and a fast cook so the peppers blister without turning limp. For the potatoes, small waxy varieties hold their shape best and stay creamy inside.
If you want a lighter sauce, swap the mayonnaise for extra yogurt. For a richer version, use all sour cream. You can also add a little minced roasted garlic or a pinch of cayenne if you like more heat.
Serving ideas
Serve this as part of a tapas board with olives, Marcona almonds, crusty bread, manchego, or marinated peppers. It also works well next to grilled fish, chicken skewers, or a simple tomato salad.
Storage notes
Store the peppers, potatoes, and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the potatoes and peppers in a skillet over medium heat until warmed through; avoid microwaving too long, which can make the peppers soft and the potatoes mealy. Stir the sauce before serving. This dish is best enjoyed the day it is made, when the peppers are still lively and the potatoes are tender.
