- Dutch Oven or Roasting Pan: Ideal for roasting fingerling potatoes in a single layer, ensuring even cooking and crispiness on the outside.
- Food Processor (Optional): Useful if preparing components of the piperade separately, such as finely chopping bell peppers or garlic.
- Cutting Board: Essential for safely preparing vegetables and herbs without damaging countertops.
- Chef Knife: Crucial for efficiently cutting fingerling potatoes, bell peppers, and other ingredients.
- Measuring Cups and Spoons: Used to accurately measure components of the piperade recipe.
- Digital Kitchen Scale (Optional): Useful for precise measurements in baking or portioning critical ingredients.
- Baking Sheet: Handy for roasting fingerling potatoes on a sheet for easier cleanup, though it might affect texture and crispiness.
- Non-stick Skillet (Optional): Can make cooking peppers or other piperade ingredients more manageable without additional oil.
- Mixing Bowls: Useful for mixing different components of the recipe separately or storing leftovers neatly, in 2 sizes.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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