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Begin preparing the potato and pepper dish, starting with the potatoes. Rinse under running water, then boil in cold water for about 20 minutes (the exact time depends on the size of the potatoes). Drain when al dente, peel and cut into 1 cm thick slices.
Now devote yourself to frying dried peppers. Rub a clean cloth around the peppers, then remove the stalks and seeds. In a frying pan, heat a lot of oil, when it is hot, fry the peppers for a few moments: turn them a few times and let them soak in the oil for only 2-3 seconds. When they start to swell, it's time to remove them and transfer them to absorbent paper or parchment paper to remove excess oil.
In the same pan, fry the potatoes, a little at a time, until golden. Drain, place on a plate, and season with a pinch of salt and crushed paprika.
Your plate of potatoes and cruschi peppers is ready to be enjoyed.
