In my old neighborhood I lived across the street from a couple with Basque heritage that quickly became like an extra set of parents to me.  Whenever there was a special occasion I always tried to throw together a Basque dish of some sort to show my gratitude for all the nice things they were constantly doing for me.  I honestly can’t remember a time when my husband was deployed that I ever had to take out the garbage or shovel snow, they where always doing everything they could to make my life easier.
 A traditional Pipèrade is only roasted peppers, onions, and tomatoes but I decided to change it up a bit throw in some potatoes and lots of extra herbs to make a hearty side dish.  I usually serve this with a simple grilled flank steak or a roast chicken.  Its easy to throw together but is quite colorful and a beautiful dish you can serve to guests.  The recipe serves 6-8, which I love because I think the leftovers are fantastic with some scrambled eggs for breakfast.

I didn’t get a great picture of this lovely side dish because I had guests over and it was quickly scooped up onto plates the moment it came out of the oven!

Potato Piperade (Roasted Potatoes and Bell Peppers)
  1. 1/2 cup extra virgin olive oil or coconut oil
  2. 2 red bell peppers, stemmed seeded and cut into 1/3 inch strips
  3. 2 yellow bell peppers, stemmed, seeded and cut into 1/3 inch strips
  4. 1 medium red onion, cut in half and then sliced 1/8 to 1/4 inch
  5. 2-3 pounds baby red potatoes cut in half our quartered depending on size
  6. 1/4 cup chopped fresh chives or 2 tbsp dried chives
  7. 1/4 cup chopped fresh basil or 2 tbsp dried basil
  8. 1 tbsp thyme fresh or dried
  9. 4 cloves garlic diced really small
  10. 1/2 cup chopped fresh parsley or 1/4 dried parsley
  11. salt and pepper
  12. 1/2 cup grated Parmesan cheese (optional)
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  1. Preheat oven to 425.
  2. Mix the chives, basil and thyme in a small bowl and set aside. Pour most of the olive oil onto a large rimmed baking sheet, reserving a tablespoon or two for another use. Spread all the peppers and sliced onions over the oil then season with salt and pepper, toss to coat. Place cut potatoes in a bowl and toss with remaining olive oil and half of the herb mixture. Spread potatoes over peppers and bake at 425 for 40-50 minutes or until potatoes are tender begin to turn golden. Sprinkle with parsley, garlic, remaining herb mixture and cheese (if using) toss one more time and and roast for 5 more minutes. transfer to a platter and season to taste with salt and pepper.
  3. Tip: Sometimes I like a little bit of acid with this dish so a quick drizzle of balsamic vinegar or a squeeze of lemon juice is a nice enhancement:)
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