My friend Eric gave me some fresh peppers from his garden to start things off. Slice these up thin and set aside. If you want a little less heat, you can punch out the seeds & ribs and throw them out.
Toss the potatoes in a small amount of olive oil and season with salt & pepper. Then arrange them on a baking sheet and roast in a 450-degree oven for 30-35 minutes, flipping once.
Meanwhile whisk together 1/4 cup red wine vinegar and 1 tbsp whole grain mustard in a large bowl. Gradually whisk in 1/4 cup of olive oil until it is well mixed together. Set your roasted potatoes on a cutting board and smash them with the flat side of your knife.
Add the peppers, potatoes, and season with salt & pepper.
Mix everything together, top with either parsley or chives, and serve. My mouth didn't know what to do with all these bold flavors! You get the bite and pucker that comes from tangy vinegar. Then there is the heat from the peppers, and the depth and punch of the dark mustard. If you're looking for something to liven up your dinner, this is the dish.
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