Blistered Padrón Peppers with Salted New Potatoes and Green Dipping Sauce
Bring a little tapas-night energy to your kitchen with this easy small-plates spread: blistered green peppers, tender new potatoes, and a bright herb-forward dipping sauce. It is the kind of dish that feels relaxed and special at the same time, with salty, smoky peppers, creamy potatoes, and a sauce that ties everything together.
Recipe at a glance
- Yield: 4 appetizer servings
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Ingredients
- 1 pound small new potatoes, scrubbed
- 1 1/2 teaspoons kosher salt, plus more for finishing
- 8 ounces Padron-style or other mild green peppers, stemmed and dried well
- 2 tablespoons extra-virgin olive oil, plus more as needed
- Flaky salt or coarse sea salt, for serving
For the green dipping sauce
- 1/2 cup packed fresh parsley leaves
- 1/4 cup packed fresh cilantro or basil leaves
- 1 small garlic clove
- 1/4 cup plain Greek yogurt or mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon warm water, plus more if needed
- 1/4 teaspoon kosher salt
- Pinch of black pepper
Instructions
- Make the sauce first. In a small blender or food processor, combine the parsley, cilantro or basil, garlic, yogurt or mayonnaise, olive oil, lemon juice, warm water, salt, and pepper. Blend until smooth and bright green. Add another teaspoon or two of water if you want a looser dipping sauce. Taste and adjust the salt. Set aside while you cook the vegetables.
- Boil the potatoes. Put the potatoes in a medium saucepan and cover with cool water by about 1 inch. Add the kosher salt and bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are just fork-tender, 10 to 14 minutes depending on size. They should slide onto a fork with a little resistance and hold their shape.
- Drain and season. Drain the potatoes well, then let them sit in the colander for 1 to 2 minutes so excess moisture steams off. Toss with a drizzle of olive oil and a pinch of salt. Keep warm.
- Blister the peppers. Heat a large skillet, preferably cast iron, over medium-high heat until very hot. Add the peppers in a single layer and drizzle with the olive oil. Cook, turning every minute or so, until the skins are blistered and spot-charred in places and the peppers are tender, about 6 to 8 minutes. They should still look bright green in spots, with some wrinkling and browning at the edges.
- Season right away. Transfer the peppers to a plate and shower with flaky salt or coarse sea salt while they are hot. If you like, keep any juices on the plate and spoon them over the peppers and potatoes.
- Serve tapas-style. Spoon the green sauce into a small bowl. Arrange the potatoes and peppers on a platter or two plates, then finish with another light pinch of salt. Serve warm so the peppers stay silky and the potatoes taste creamy.
Tips
If you cannot find Padron-style peppers, use shishito peppers or another mild small green pepper. Just note that, as with Padrón peppers, a few can be hotter than expected, so keep the heat light and let the vegetables stay the star.
For the best blistering, dry the peppers very well before they hit the skillet. Any surface moisture will soften the sear and slow browning.
If you prefer a more classic tapas feel, you can swap the green sauce for garlicky aioli, buttermilk-herb dip, or simply good olive oil with lemon.
Serving ideas
Serve this as a starter with olives, marcona almonds, or sliced manchego. It also works as a side dish with roast chicken, grilled shrimp, or simple pan-seared fish. For a casual gathering, set the platter in the center of the table and let everyone dip and nibble as they go.
Storage notes
Store the peppers, potatoes, and sauce separately in airtight containers in the refrigerator. The sauce will keep for up to 3 days. The potatoes and peppers are best within 2 days. Rewarm the potatoes and peppers gently in a skillet over low heat or in short bursts in the microwave, just until heated through. If the sauce thickens in the fridge, stir in a teaspoon of water before serving.
