Roasted Fingerlings with Red and Yellow Pipérade

Ingredients for Roasted Fingerlings with Red and Yellow Pipérade

• 120ml plus 2 tablespoons extra-virgin olive oil

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

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

• 1 large red onion, halved through core, thinly sliced crosswise

• 1.4kg fingerling potatoes, halved lengthwise

• 1/2 cup chopped fresh parsley

• 1/4 cup chopped shallots

• 1/4 xícara de cebolinha fresca picada

• 1/4 cup chopped fresh basil

• 1 colher de sopa de tomilho fresco picado

• 60ml Champagne vinegar

Preheat oven to 218°C. Pour 120ml 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 218°C 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.

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

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