Roasted Fingerlings with Red and Yellow Piperade
Elevate your side dish game with this vibrant and flavorful Roasted Fingerlings with Red and Yellow Piperade recipe, a perfect harmony of crispy oven-roasted fingerling potatoes and a smoky, tangy pepper medley. The golden-brown potatoes, seasoned with olive oil and a touch of salt and pepper, are paired with a colorful sauté of red and yellow bell peppers, infused with garlic, onion, smoked paprika, and a splash of sherry vinegar for a subtle depth of flavor. Finished with aromatic thyme and a sprinkle of fresh parsley, this dish is ideal for dinner parties, holiday gatherings, or simply as a star alongside your favorite main course. Bursting with Mediterranean-inspired ingredients and ready in just under an hour, this crowd-pleaser is sure to impress!
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Recipe Information
Ingredients
- 1.5 pounds fingerling potatoes
- 4 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 2 red bell peppers
- 2 yellow bell peppers
- 1 onion (medium, finely diced)
- 3 garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme (minced)
- 1 tablespoon sherry vinegar
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry the fingerling potatoes, then slice them in half lengthwise.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Ensure the potatoes are evenly coated.
Spread the potatoes cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes or until golden brown and tender, flipping halfway through.
While the potatoes are roasting, prepare the piperade. Slice the red and yellow bell peppers into thin strips, about 1/4-inch wide.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced bell peppers, tomato paste, smoked paprika, and remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper to the skillet. Stir well to combine.
Reduce the heat to medium-low and cook the pepper mixture for 15 minutes, stirring occasionally, until the peppers are tender and the flavors are melded.
Stir in the minced thyme and sherry vinegar, and cook for another 1-2 minutes. Adjust seasoning if needed.
To serve, spoon the piperade onto a serving platter, then top with the roasted fingerling potatoes. Garnish with chopped fresh parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 30.3 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4953 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
