👥8 people
⏲️10m
🕐1h 0m
🍽️sides and snacks
These potatoes are a versatile side dish that you can add any seasonings you wish.
Ingredients
- 2 1/4 lb. fingerling potatoes cut on a bias
- 1/4 cup olive oil
- Salt and pepper to taste
- For The Peperonata:
- 1/3 cup of olive oil
- 2 large red bell peppers, sliced thin
- 1 yellow onion, sliced thin
- 3 garlic cloves, smashed
- 1 cup of tomato puree
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Method
- Preheat the Egg to 400º using indirect heat. Coat the potatoes in olive and salt and pepper. Roast the potatoes until they are fork tender.
- For The Peperonata: Heat the olive oil in a medium saucepan. Add in the onions and peppers and saute for 5-10 minutes until they start to soften and brown. Add the garlic and cook until fragrant (1-2 mins). At this point add the rest of your ingredients and turn the heat down to a low simmer. Let cook for 30 min - 1hr until peppers are soft all the way through.
