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Roasted Fingerlings with Red and Yellow Pipérade

February 14, 2012

Roasted potatoes are sometimes lackluster to me.  They sometimes just taste like…well,

potatoes with champagne vinegar

roasted potatoes.  I knew these would be different because they have one of my favorite ingredients, champagne vinegar, and nothing perks up vegetables like vinegar.  This is a great dish to bring for a crowd, because it doesn’t have to be hot to taste great and makes a lot of food.  It’s also good for summer if you’re willing to crank up your oven.  The bright flavors work well with foods on the grill.  This recipe was adapted from from Bon Appetit and serves 8 to 10.


1/3-1/2 c extra-virgin olive oil

2 large red bell peppers, stemmed, seeded, cut into 1/4-to-1/3-inch-wide strips

2 large yellow bell peppers, stemmed, seeded, cut into 1/4-to-1/3-inch-wide strips

1 large red onion, halved through core, thinly sliced across

3 pounds fingerling potatoes, halved lengthwise

1/2 c chopped fresh Italian parsley

1/4 c chopped fresh basil

1 T chopped fresh thyme

1/4 c Champagne vinegar


Preheat oven to 425°F. Pour olive oil onto large rimmed baking sheet (or two sheets if they’re small).  Spread all peppers and sliced onion over, sprinkle with salt and pepper, and toss to coat.  Roast for 10 minutes.  Place the halved potatoes and 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper and toss to coat. Arrange the potatoes in single layer on top of the peppers.  Roast until potatoes are tender and beginning to turn golden, about 50 minutes.

Sprinkle the chopped parsley over the potatoes and toss to coat.  Roast the potatoes for 5 more minutes.  Transfer potatoes to large platter and sprinkle with the basil and thyme. Drizzle with Champagne vinegar and toss to coat and add more salt and pepper if needed.

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