Roasted Fingerlings With Red And Yellow Pipérade
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Parsley (chopped fresh)1 cup
Shallot (chopped)1 cup
Chives (chopped fresh)1 cup
Basil (chopped fresh)1 tbsp
Thyme (chopped fresh)1 cup
Champagne VinegarDirections:
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, and toss to coat
4
Roast 10 minutes
5
Place halved potatoes and remaining 2 tablespoons 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 50 minutes
9
DO AHEAD: Can be prepared 2 hours ahead
10
Let stand at room temperature
11
Rewarm in 425°F oven for 10 minutes before continuing
12
Sprinkle chopped parsley and shallots over potatoes and toss to coat
13
Roast potatoes 5 minutes longer
14
Transfer potatoes to large platter
15
Sprinkle with chives, basil, and thyme
16
Drizzle with Champagne vinegar and toss to coat
17
Season to taste with salt and pepper
18
Preheat oven to 425°F
19
Pour 1/2 cup extra-virgin olive oil onto large rimmed baking sheet
20
Spread all peppers and sliced onion over, sprinkle with salt and pepper, and toss to coat
21
Roast 10 minutes
22
Place halved potatoes and remaining 2 tablespoons olive oil in large bowl
23
Sprinkle with salt and pepper; toss to coat
24
Arrange potatoes in single layer atop peppers
25
Roast until potatoes are tender and beginning to turn golden, about 50 minutes
26
DO AHEAD: Can be prepared 2 hours ahead
27
Let stand at room temperature
28
Rewarm in 425°F oven for 10 minutes before continuing
29
Sprinkle chopped parsley and shallots over potatoes and toss to coat
30
Roast potatoes 5 minutes longer
31
Transfer potatoes to large platter
32
Sprinkle with chives, basil, and thyme
33
Drizzle with Champagne vinegar and toss to coat
34
Season to taste with salt and pepper
35
Pipérade refers to the classic Basque stew made with tomatoes, bell peppers, onions, and garlic
36
Pipérade refers to the classic Basque stew made with tomatoes, bell peppers, onions, and garlic