November 19, 2014
Roasted Fingerling Potatoes
Posted in: Mediterranean Diet
Potatoes probably don’t get as much credit as they should for being affordable, plentiful and outrageously versatile. They are a member of the nightshade family, which also includes eggplant, tomato and bell peppers as well as a few less reputable members (atropa belladonna, or deadly nightshade shares the familial name), and their introduction to Europe is largely credited with making the European population boom of the 19th century possible.
All of this considered, it would be a shame to simply open a box of dehydrated instant mashed potatoes this Thanksgiving, especially when there are only so many vegetarian side dishes to begin with. Below is a quick and easy recipe using Divina roasted red and yellow peppers that can turn the potatoes at your Thanksgiving from an afterthought to a star of the meal.
Olive oil, vinegar and fresh herbs add layers of flavor to the potatoes, which should crisp nicely in the oven. The roasted peppers, for their part, provide a sweet tanginess that complements the potatoes nicely (they are, as we learned, members of the same family). Whether or not you’ll have a vegetarian at the table this Thanksgiving, these potatoes are a great way to make sure people won’t just be asking for seconds of the turkey.
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/2 cups Divina Roasted Red & Yellow Peppers with Garlic, sliced
- 1 large red onion, halved through core, thinly sliced crosswise
- 3 pounds fingerling potatoes, halved lengthwise
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped shallots
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1/4 cup Champagne vinegar
- Preheat oven to 425°F.
- Pour 1/2 cup extra-virgin olive oil onto large rimmed baking sheet. Spread 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.
- Drain and add peppers to the baking sheet with onions, then arrange potatoes in a single layer on top. Roast until potatoes are tender and beginning to turn golden, about 50 minutes.
- 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.