Elevate your culinary repertoire with this flavorful Ozette Potatoes Recipe with Corbaci Peppers and Sausage. Our easy roasted ozette recipe is a must-try for anyone eager to explore new and exciting ingredients. Follow our step-by-step guide to bring this extraordinary dish to life and impress your family and friends with a meal that’s as delicious as it is memorable. This enticing, easy recipe blends the nutty richness of ozette potatoes with the spicy kick of corbaci peppers, creating a perfect harmony of flavors ideal for both casual gatherings and special occasions.
What are Ozettes?
The Ozette, also known locally as Makah Ozette or Anna Cheeka’s Ozette is the oldest variety of potato grown in the Pacific Northwest region. This potato, of the petite heirloom fingerling type, was grown for over two centuries by the Makah tribe native to Washington and was “rediscovered” in the late 1980s.
What are Corbaci Peppers?
The Corbaci Pepper is a long 10-inch fruit that is curved and twisted, very slender, like a Turkish scimitar. This rare heirloom from Turkey has a very rich flavor, perfect for pickling or frying.
Easy Ozette Potatoes Recipe with Corbaci Peppers and Sausage
Ozette Potatoes with Corbaci Peppers Ingredients
- 1 lb sweet Italian sausage
- 2 lb Ozette Potatoes
- 1 lb Corbaci Peppers
- 3 tbsp butter
- Salt and pepper to taste
Ozette Potatoes with Corbaci Peppers Instructions
- Place the ozette potatoes on a baking sheet and drizzle with olive oil and season with salt and pepper. Roast the potatoes at 400 degrees until fork tender.
- While the potatoes are roasting, In a large cast iron skillet, add 1 tablespoon of olive oil and cook sausage until brown and crispy. Add the Corbaci peppers and sauté until tender. Season with Salt and pepper.
- Remove the potatoes from the oven and place in the skillet with the sausage and peppers. Top with a few pads of cold butter and fresh herbs before serving.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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