Roasted Fingerlings With Red and Yellow Piperade

Name: Roasted Fingerlings With Red and Yellow Piperade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup extra virgin olive oil; 2 tablespoons extra virgin olive oil; 2 large yellow bell peppers, seeded, cut into 1/3-inch wide strips; 2 large red bell peppers, seeded, cut into 1/3-inch wide strips; 1 large red onion, halved through core, thinly slice cross-wise; 3 lbs fingerling potatoes, halved lengthwise; ½ cup fresh parsley, chopped; ¼ cup shallot, chopped; ¼ cup fresh chives, chopped; ¼ cup fresh basil, chopped; 1 tablespoon fresh thyme, chopped; ¼ cup champagne vinegar; salt and pepper

Servings: persons

½ cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 large yellow bell peppers, seeded, cut into 1/3-inch wide strips
2 large red bell peppers, seeded, cut into 1/3-inch wide strips
1 large red onion, halved through core, thinly slice cross-wise
3 lbs fingerling potatoes, halved lengthwise
½ cup fresh parsley, chopped
¼ cup shallot, chopped
¼ cup fresh chives, chopped
¼ cup fresh basil, chopped
1 tablespoon fresh thyme, chopped
¼ cup champagne vinegar
salt and pepper

1
Preheat oven to 425*F.
2
Pour 1/2 cup extra-virgin olive oil onto large rimmed baking sheet.
3
Spread all peppers and sliced onion over, sprinkle with salt and pepper, toss to coat.
4
Roast 10 minutes.
5
Place halved potatoes and remaining 2 Tbsp olive oil in large bowl.
6
Sprinkle with salt and pepper, toss to coat.
7
Arrange potatoes in single layer atop peppers.
8
Roast until potatoes are tender and beginning to turn golden, about 60 minutes.
9
Sprinkle chopped parsley and shallots over potatoes and toss to coat.
10
Roast potatoes 5 minutes longer.
11
Transfer potatoes to large platter.
12
Sprinkle with chives, basil, and thyme.
13
Drizzle with Champagne vinegar and toss to coat.
14
Season to taste with salt and pepper.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup extra virgin olive oil, 2 tablespoons extra virgin olive oil, 2 large yellow bell peppers, seeded, cut into 1/3-inch wide strips, 2 large red bell peppers, seeded, cut into 1/3-inch wide strips, and more.

Yes, Roasted Fingerlings With Red and Yellow Piperade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!