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Ingredients
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Fingerling Potatoes
Piperade
Fennel Salad
Method
Fingerling Potatoes
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash the fingerling potatoes thoroughly and dry them with a kitchen towel.
- 2
Season the Potatoes
In a mixing bowl, toss the potatoes with olive oil, salt, black pepper, and chopped rosemary until evenly coated.
- 3
Roast the Potatoes
Spread the seasoned fingerling potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender. Stir halfway through for even cooking.
Piperade
- 4
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped red and green bell peppers, sliced onion, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
- 5
Add Tomatoes and Spices
Stir in the chopped tomatoes, paprika, salt, and black pepper. Cook for an additional 10 minutes, allowing the mixture to thicken and the flavors to meld.
Fennel Salad
- 6
Prepare Fennel and Arugula
In a large bowl, combine the thinly sliced fennel bulb and fresh arugula.
- 7
Dress the Salad
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour the dressing over the fennel and arugula, tossing gently to combine.
- 8
Serve
Serve the fennel salad alongside the roasted fingerling potatoes and piperade for a delicious and fresh meal.