Potatoes Peperonesta Recipe
Ingredients
| 1 1/2 pounds small red potatoes, cut into 1/2" cubes | ||
| Olive oil | 1 Tablespoon | |
| Onions | 1 1/4 Cup (16 tbs), thinly sliced | |
| Garlic | 1 1/2 Teaspoon, minced | |
| 3 cups cubed sweet red and green peppers | ||
| Chopped tomatoes | 1 Can (10oz), drained | |
| Scallions | 1/2 Cup (16 tbs), thinly sliced | |
| Kalamata olives | 1/4 Cup (16 tbs), slivered | |
| Basil | 1/4 Cup (16 tbs), chopped | |
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| 2 tablespoons minced fresh Italian parsley | ||
| Ground black pepper | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
Preheat the oven to 400°F.
Line a baking sheet with foil.
Place the potatoes on the baking sheet and drizzle with 1 1/2 teaspoons of the oil.
Toss to coat.
Roast for 40 to 45 minutes, or until browned.
Transfer to a large bowl.
Warm the remaining 1 1/2 teaspoons oil in a large no-stick skillet over medium heat.
Add the onions and garlic.
Cook, stirring often, for 5 minutes.
Add the red and green peppers.
Cook, stirring often, for 3 minutes, or until the vegetables are softened.
Add the tomatoes and cook for 1 to 2 minutes, or until heated through.
Transfer to the bowl with the potatoes.
Add the scallions, olives, basil, vinegar, parsley, black pepper, and salt.
Toss to combine.
Cover and refrigerate for at least 3 hours before serving.
Line a baking sheet with foil.
Place the potatoes on the baking sheet and drizzle with 1 1/2 teaspoons of the oil.
Toss to coat.
Roast for 40 to 45 minutes, or until browned.
Transfer to a large bowl.
Warm the remaining 1 1/2 teaspoons oil in a large no-stick skillet over medium heat.
Add the onions and garlic.
Cook, stirring often, for 5 minutes.
Add the red and green peppers.
Cook, stirring often, for 3 minutes, or until the vegetables are softened.
Add the tomatoes and cook for 1 to 2 minutes, or until heated through.
Transfer to the bowl with the potatoes.
Add the scallions, olives, basil, vinegar, parsley, black pepper, and salt.
Toss to combine.
Cover and refrigerate for at least 3 hours before serving.
Chef
