Roasted Fingerlings with Red and Yellow Peppers

The small potatoes know as fingerlings have a sweet, buttery flavor. Small red new potatoes would work as well. This substantial side dish is packed with flavor and covers both the veggie and starch base all in one. This can be served warm or room temp.

1 1/2 # fingerling potatoes scrubbed and blemishes removed- sliced lengthwise

1 large red bell pepper julienned

1 large yellow pepper julienned

1 cup red onion sliced on the diagonal (Chinese cut)

about 3 T olive oil

salt and pepper

for the sauce:

1/4 cup chopped parsley

2 T fine minced shallots

2 T fine chopped basil

2 T small snipped chives

4 T champagne vinegar

1/4 cup extra virgin olive oil

salt and pepper to taste

Preheat oven to 425 degrees.

Put half the olive oil in a large plastic bag -add the potatoes- add about 1 t kosher salt and 1 t fresh ground black pepper. Shake the bag well to coat with the oil and the seasonings. Save the plastic bag.

Arrange the potatoes cut side down in a single layer on a large rimmed baking sheet. Roast for about 20 minutes,turning once or until golden -and starting to crisp.

Add the peppers and sliced onions to the plastic bag and add a little more oil and shake well.

Add the peppers and onions over the potatoes and return to the oven for another 10-15 minutes until veggies are starting to brown a little.

Meanwhile- make the vinaigrette by whisking everything together. I usually do all the do all of this in the food processor- starting with mincing the herbs, and shallots and following with the vinegar and oil.

When the potatoes and peppers are done transfer them to a large platter and drizzle the sauce over them and combine well.

If you are serving this room temp - the potatoes and peppers can be made a couple hours in advance- if doing so-add the vinaigrette right before serving- so they won’t get soggy.