Roasted Potatoes with Yellow and Red Piperade

Piperade: A traditional Basque dish that is comprised of peppers, onions, and tomatoes in olive oil. (Thank you, Wiki!)

These potatoes involved a little more work and effort for roasted potatoes but the final dish is wonderful. All the flavors come together perfectly. I found the recipe in the Thanksgiving issue of Bon Appetit where it was shown as a potential Thanksgiving side dish. I personally don't know if these flavors would work alongside traditional Turkey Day fare, but I will definitely make it again. I did alter the recipe slightly and I think it came out wonderful.

non-stick cooking spray
1 large red bell pepper, seeds and ribs removed, and sliced into 1/4 strips
1 large yellow bell pepper, seeds and ribs removed, and sliced into 1/4 strips
1 small red onion, sliced thin
2 Tbsp olive oil
coarse kosher salt
freshly ground black pepper
1 pound Yukon Gold potatoes (about 4 large potatoes), sliced into thick
1/4 tsp garlic powder
1/4 cup Italian flat leaf parsley, chopped
1/4 shallots, finely chopped
2 Tbsp fresh basil, finely chopped

Preheat oven to 425 degrees. Spray a 9x13 baking dish with non-stick cooking spray.

In a bowl, toss the bell pepper strips and red onion strips with the olive oil. Add to baking dish and season with salt and pepper. Toss to coat salt and pepper evenly. Roast for 10 minutes. Add potatoes over the peppers and onion and spray generously with non-stick cooking spray. Season with salt, pepper, and garlic powder and toss with peppers and onion. Return dish to oven and continue to roast until the potatoes are golden brown, about 40 minutes.

Toss parsley and shallots into potatoes and roast an additional 5 minutes. Garnish with chopped basil immediately prior to serving.

Yields 4 servings.

Original recipe

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