Servings:
Serves 4 to 6 Servings
Ingredients
- 1/2 cup extra virgin olive oil
- 2 cup each, red bell and yellow bell peppers, cored, seeded, cut into 1/4 thick strips
- 1 cup large red onion, peeled, cut in half and thinly sliced
- 3 pound fingerling potatoes, such as ruby crescent, washed and cut in two, lengthwise
- 1 tablespoon chopped garlic
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup finely chopped chives
- 1/4 cup basil leaves, coarsely chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup champagne vinegar
Preparation
Baking Directions:
Put the oil into a large roasting pan, add the peppers and red onion to the pan, and place into the oven to roast for 20 minutes.
Add the potatoes to the hot roasting pan, placing them in a single layer on top of the roasted pepper ‘piperade’, and roast until crisp and golden.
Approximately 30 minutes additional roasting time.
Add the chopped garlic and parsley to the potato-pepper mix, season with salt and pepper and stir to combine well.
Return to the oven and continue to roast for another 5 minutes.
Remove the pan from the oven.
Spoon the potatoes-pepper piperade into a serving dish.
Add the chives, basil, thyme and vinegar, stir to combine.
