Roasted Fingerlings With Red and Yellow Piperade |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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Still clearing out some old Bon Appetites, and found this tasty-looking recipe in the November, 2007 issue. Piperade refers to the classic Basque stew made with tomatoes, bell peppers, onions, and garlic Ingredients:
1/2 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 |
1/2 cup fresh parsley, chopped |
1/4 cup shallot, chopped |
1/4 cup fresh chives, chopped |
1/4 cup fresh basil, chopped |
1 tablespoon fresh thyme, chopped |
1/4 cup champagne vinegar |
salt and pepper |
Directions:
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.
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