Roasted Fingerlings with Red and Yellow Pipérade

Name: Roasted Fingerlings with Red and Yellow Pipérade
Yield: 8 to 10 Servings
Ingredients: 1/2 cup plus two tablespoons 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 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

By Michael LomonacoPhotographer Con Poulos

October 31, 2007

Image may contain Lobster Animal Seafood Food Sea Life Plant and Vegetable

Recipe notes