Saturday, December 15, 2007

Roasted Fingerlings with Red and Yellow Piperade

We have only made this once (and we multiplied the recipe by 5!! - which we don't recommend - too much to deal with), took it to a HVOC dog club gathering for the holidays and it was a total hit. We have to agree, it's a keeper of a recipe. So here it is if you would like to try it...

Makes 8 to 10 Servings The small potatoes known as fingerlings have a sweet, buttery flavor. Small red-skinned potatoes would work too. [we recommend the fingerlings. We got ours at Costco]

1/2 cup plus 2 tablespoons extra-virgin olive oil
2 large red bell peppers, stemmed, seeded, cut into 1/4 - 1/3-inch-wide strips
2 large yellow bell peppers, stemmed, seeded, cut into 1/4 - 1/3-inch-wide strips
1 large red onion, halved through core, thinly sliced crosswise
3 pounds fingerling potatoes, halved lengthwise [if there are any really thick ones, cut them in thirds or quarters]
1/2 cup chopped fresh parsley
1/4 cup chopped shallots
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1 tablespoon chopped fresh thyme
1/4 cup Champagne vinegar

Preheat oven to 425 degrees F. Pour 1/2 cup extra-virgin olive oil onto large rimmed baking sheet. Spread all peppers and sliced onion over, sprinkle with salt and pepper, and toss to coat. Roast 10 minutes.
Place halved potatoes and remaining 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper; toss to coat. Arrange potatoes in single layer atop peppers. Roast until potatoes are tender and beginning to turn golden, about 50 minutes.

Do Ahead:
Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 425 degree F oven for 10 minutes before continuing.
Sprinkle chopped parsley and shallots over potatoes and toss to coat. Roast potatoes 5 minutes longer. Transfer potatoes to large platter. Sprinkle with chives, basil, and thyme. Drizzle with Champagne vinegar and toss to coat. Season to taste with salt and pepper.

Piperade refers to the classic Basque stew made with tomatoes, bell peppers, onions, and garlic.

Bon Appetit, November 2007 issue, page 155

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