Pepper Potatoes
PEPPER POTATOES
Serves 6
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 Tbsp chopped fresh oregano
1 red bell pepper
1 yellow bell pepper
1 medium red onion
1 cup cherry tomatoes
1/2 cup olive oil, divided
3 cloves garlic
2 pounds mini potatoes
2 Tbsp white wine vinegar
salt & pepper
1. Preheat oven to 400. Cover a rimmed baking sheet with non-stick foil. Chop the parsley, chives and oregano and mix together, set aside.
2. Cut peppers into 1/4-inch strips. Halve onion and slice into half-moons. Place peppers, onions and tomatoes on prepared baking sheet. Sprinkle 1/4 cup olive oil over top and season with salt and pepper. Toss to coat and arrange in a single layer. Place the garlic cloves in the center of the vegetables—just so you can find them easily.
3. Roast vegetables 10 minutes. Meanwhile, quarter the mini potatoes lengthwise and place in a saucepan of cold water. Boil 10 minutes or until almost done. Remove the roasted garlic from the baking sheet and smash into a paste. Drain potatoes and layer over roasted vegetables. Sprinkle the remaining 1/4 cup olive oil along with the smashed garlic over top of vegetables and potatoes and season again with salt and pepper. Roast 10 more minutes.
4. Transfer to a serving platter. Sprinkle with the chopped herb mixture and sprinkle with white wine vinegar. Season with salt and pepper to taste.