Roasted Fingerlings With Red And Yellow Pipérade

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 2 large red bell peppers, stemmed, seeded, cut into 1/4- to 1/3-inch-wide strips
• 2 large yellow bell peppers, stemmed, seeded, cut into 1/4- to 1/3-inch-wide strips
• 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

1. Preheat oven to 425u0b0F. 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:
2. 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.
3. refers to the classic Basque stew made with tomatoes, bell peppers, onions, and garlic.

extravirgin olive oil, red bell peppers, yellow bell peppers, red onion, fingerling potatoes, parsley, shallots, fresh chives, fresh basil, thyme, vinegar

Taken from www.epicurious.com/recipes/food/views/roasted-fingerlings-with-red-and-yellow-piperade-240410 (may not work)