Roasted Fingerlings with Red and Yellow Pipérade
Roasted Fingerlings with Red and Yellow Pipérade is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 425°F.
Pour 1/2 cup 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 425°F 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, bell peppers, onions, and garlic.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
