Fingerling Potato Hash
Fingerling Potatoes with Peppers and Bacon Vinaigrette
Ingredients
-
2 pounds fingerling potatoes, quartered
-
2 red bell peppers, finely diced
-
2 poblano peppers, seeds removed and finely diced
-
2 red onions, finely diced
-
Bacon vinaigrette, as needed
-
Olivelle Caramelized Garlic Oil, as needed
-
Kosher salt, to taste
-
Black pepper, to taste
Procedure
-
Roast the Potatoes: Toss the fingerling potatoes with Caramelized Garlic Oil, kosher salt, and black pepper. Arrange on a parchment-lined baking sheet and roast in a preheated 400°F oven for 10–15 minutes, or until tender.
-
Cook the Vegetables: Heat a sauté pan with Caramelized Garlic Oil. Add the bell peppers, poblano peppers, and red onions. Cook until tender. Add the roasted fingerling potatoes and continue cooking until they begin to brown.
-
Finish and Serve: Reduce the heat to low and add the bacon vinaigrette to taste. Toss to coat and serve warm.
