Fingerling Potato Medley with Onions and Peppers is a staple in my dinner rotation. It flexes into lots of other recipes and makes a perfect side to any main dish.
As a parent in a large family, potatoes are a regular part my dinner rotation. Because we don’t do a lot of refined food, the standard foods that large families use to stretch dinner – things like white rice and pasta – are not regular occurrences here. Instead, we rely on unrefined foods like whole grains and potatoes as main events and when we just need dinner to stretch a little further. Healthy, inexpensive, and easy to prepare. A win all around.
Fingerling Potatoes with Onions and Peppers
As a parent in a large family, potatoes are a regular part my dinner rotation. Because we don’t do a lot of refined food, the standard foods that large families use to stretch dinner – things like white rice and pasta – are not regular occurrences here. Instead, we rely on unrefined foods like whole grains and potatoes as main events and when we just need dinner to stretch a little further. Healthy, inexpensive, and easy to prepare. A win all around.
This Fingerling Medley with Onions and Peppers is magical in its own special way. It absorbs all the flavor of the veggies and herbs making for a fantastic side to a meatier meal – or as a base for a sheet pan supper or for a fast breakfast. The best part is, nobody seems to know that I use the same recipes for all three iterations. Check out the alternative preparations in the recipe below.
If you would like to see more options for using potatoes in family meals, check out these Unstuffed Baked Potatoes (my kids’ favorite!) Or make this amazing, filling, delicious Ham and Egg Hash.
Fingerling Potato Medley with Onions and Peppers
Ingredients
Fingerling Potato Medley with Onions and Peppers
- 2 lbs fingerling potatoes we like the multi-colored ones!
- 1 red onion, thinly sliced into strips
- 2 bell peppers, cored and thinly sliced into strips
- 1/4 cups olive oil
- 8 stems of fresh thyme plus more for garnish
- kosher salt and freshly cracked black pepper to taste
Make it a Sheet Pan Supper
- 1.5 lbs smoked sausage, split in half and cut on the bias
Make it Breakfast
- 6 eggs, sunny side up or over easy
Instructions
Make it a Side Dish
- Preheat oven to 400 degrees.
- Slice potatoes into lengthwise quarters. Also slice bell peppers and the red onion into thin strips. Toss all ingredients onto a large sheet pan. Add stems of fresh thyme. Drizzle with olive oil and add salt and pepper.
- Using your hands, toss the mixture to coat evenly with the oil. Move the sheet pan to the stove and cook for 25-30 minutes. Stirring once or twice to keep the potatoes from sticking to the pan and allow them to cook evenly.
- Remove from oven and throw away the thyme stems. Serve hot! Top with extra thyme stems for garnish. Don't forget the sour cream on the side!
Make it a Main DIsh
- Once potatoes are in the oven, cut high quality smoked sausage in half lengthwise and then again on the bias to create pieces that are roughly the same size as the potatoes and other vegetables. After the potatoes have cooked for 10 minutes, remove them from the oven. Add sausage, mix carefully (because it is hot!) and return to the oven for the remaining cook time. We like to serve it with sour cream on the side and top the whole mixture with chives!
Make it Breakfast
- While potatoes are cooking in the oven. Prepare your skillet or gridle to make your favorite eggs. We like our eggs over easy, So about 5 minutes before the potatoes are finished, cook the eggs on the griddle and top the finished potatoes with eggs and fresh parsley or chives. Enjoy!
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