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!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and dry the fingerling potatoes, then slice them in half lengthwise.

Step 3

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.

Step 4

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.

Step 5

While the potatoes are roasting, prepare the piperade. Slice the red and yellow bell peppers into thin strips, about 1/4-inch wide.

Step 6

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.

Step 7

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 8

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.

Step 9

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.

Step 10

Stir in the minced thyme and sherry vinegar, and cook for another 1-2 minutes. Adjust seasoning if needed.

Step 11

To serve, spoon the piperade onto a serving platter, then top with the roasted fingerling potatoes. Garnish with chopped fresh parsley.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(1350.6g)

Amount per serving	% Daily Value*
Calories	1228.0

Total Fat 57.6g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 927.8mg	0%
Total Carbohydrate 166.5g	0%
Dietary Fiber 20.7g	0%
Total Sugars 30.3g
Protein 21.8g	0%

Vitamin D 0IU	0%
Calcium 189.7mg	0%
Iron 10.2mg	0%
Potassium 4952.8mg	0%

*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.

Source of Calories

Fat: 40.8%

Protein: 6.9%

Carbs: 52.4%