Recipe Instructions:
2 pounds small (but not tiny) Yukon golds
2 large red bell peppers
1/2 cup fruity olive oil
3-4 cloves garlic, smashed with knife blade
juice of two large lemons
1/3 cup chopped chives
salt, pepper
Directions
Roast the peppers: slice in half lengthwise, remove seeds and stem. Place cut-side down on a tin-foil-lined cookie sheet. Place cookie sheet directly under broiler and cook until pepper skins have completely blackened and your kitchen smells totally awesome, about 8-10 minutes. You may have to move them around with tongs. Remove peppers from oven and place in a large zip-loc bag, sealed. Don't worry: the bag won't melt. Let them sit in the sealed bag until cooled. Remove skins (very easy now).
Cut the peeled peppers into medium-large dice. Place them in a large jar with lid or a bowl, adding the olive oil and the smashed garlic. Shake or stir to combine. Let sit for at least one hour; the longer the better.
Meanwhile, cook the potatoes whole, skin on, in a large pot of boiling water, until fork tender. Drain and let cool. When cool enough to handle, remove skin and slice into 1/3 inch slices. If potatoes are large, you can cut in half before slicing. Set aside in a large bowl.
After discarding the garlic cloves, combine peppers and about half their oil with the potatoes. Stir to combine. Drizzle in about half the lemon juice, add pepper and salt to taste. You can stop here, or you can add more (or the rest) of the peppery olive oil and more of the lemon juice to taste. I use it all, because I like lemon even more than I like peppers. Adjust salt and pepper.
Sprinkle with the chives. Serve at room temperature.
