Serves 4–5.
- 1/4 cup plus 1 tablespoon olive oil
- 2 large bell peppers (red, yellow, or both), stemmed, seeded, cut into 1/4- to 1/3-inch-wide strips
- 1 medium red onion, halved through core, thinly sliced crosswise
- 1 1/2 pounds fingerling potatoes or small red-skinned potatoes, halved lengthwise
- 1/4 cup chopped fresh parsley
- 1/8 cup chopped shallots
- 1–2 tablespoons chopped fresh herbs, such as rosemary, thyme, chives, and/or basil
- 2 tablespoons white wine vinegar
- Salt
- Freshly ground pepper
Preheat oven to 425°F. Pour 1/4 cup olive oil onto a large rimmed baking sheet. Spread the peppers and sliced onion over the oil, sprinkle with salt and pepper, and toss to coat. Roast 10 minutes. Place halved potatoes and remaining 1 tablespoon olive oil in large bowl. Sprinkle with salt and pepper; toss to coat. Arrange the potatoes in a single layer atop the peppers. Roast until the potatoes are tender and beginning to turn golden, about 50 minutes.
Sprinkle chopped parsley, herbs, and shallots over the potatoes and toss to coat. Roast 5 minutes longer. Transfer the potatoes to large platter, drizzle with vinegar, and toss to coat. Season to taste with salt and pepper.
