For 6 servings

The perfect side dish for fish, red meat and chicken.

Ingredients

2 lb small confetti colored (three skin color small potatoes-purple, red, Yukon)
2 tbsp extra virgin olive oil
1 fresh rosemary sprig leaves, chopped
1 tbsp salt
Pinch of pepper

For the sofrito
2 tbsp extra virgin olive oil
1 shallot, finely chopped
1 small red pepper, julienned
1 small yellow pepper, julienned
3 scallions, finely cut
1 teaspoon salt
¼ tsp crushed red peppers
½ tsp sherry vinegar

Preparation

Pre heat oven at 375º F.

Rinse potatoes. Place in a bowl with oil, salt and pepper and rosemary. Toss well.

Roast the potatoes, checking once until done, approximately 25 minutes. Place in a serving bowl.

For the sofrito, heat a frying pan at medium-low heat, add oil, when warm, add shallots and sauté 1-2 minutes. Add bell peppers, scallions, and salt. Cook one minute.

Turn off the heat, add crushed red peppers and vinegar. Stir and pour on the potatoes. Mix gingerly and serve.