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Red Pepper Rouille on Kipflers With Toasted Walnuts

Cook 'kipflers,' the Australian name for fingerling potatoes

This red pepper rouille is delicious with just about anything! Try it with the eggplant schnitzels; the zucchini, mint, and cheese fritters; or spread on a sandwich. This dish is lovely served as a salad too. — Caroline Griffiths, author of The Vegetable: Recipes That Celebrate Nature


For the red pepper rouille:

  • 2 red bell peppers, cut into quarters
  • 1 Tablespoon olive oil
  • 3 French shallots, chopped
  • 1 garlic clove, crushed
  • 1 Tablespoon extra-virgin olive oil
  • Freshly ground white pepper, to taste

For the potatoes:

  • 1 Pound 12 ounces kipfler, or fingerling potatoes, scrubbed
  • 2 Tablespoons toasted walnuts, chopped
  • Flat-leaf (Italian) parsley leaves, to serve


For the red pepper rouille:

For the rouille, preheat the grill (broiler) to high. Line a baking tray with foil.

Place the bell pepper, skin side up, on the tray and grill for 10–12 minutes, or until well charred and softened. Transfer to a bowl, cover with plastic wrap and set aside for 15 minutes to sweat, then peel off and discard the skin. Coarsely chop the pepper.

Heat the olive oil in a small heavy-based saucepan over medium heat and cook the shallot for 5–6 minutes, or until softened and starting to caramelize. Add the bell pepper along with any lovely juices from the bowl and the garlic. Cook, stirring occasionally, for 3–4 minutes, until the capsicum starts to break down.

Remove from the heat and set aside to cool slightly, then whiz the mixture in a small food processor or blender until smooth. With the motor running, drizzle in the extra-virgin olive oil and whiz until combined. Season with salt and freshly ground white pepper.

For the potatoes:

Meanwhile, bring a large saucepan of water to the boil. Place the potatoes in a steamer basket, set it on top, then cover and steam for 12–15 minutes, until the potatoes are tender. Drain and leave to cool slightly, and then slice if you like.

Spread about one-third of the rouille over the base of a serving plate or dish. Top with the warm potatoes and remaining rouille, scatter with the walnuts and a few parsley leaves, and serve.

Recipe excerpted from The Vegetable: Recipes That Celebrate Nature by Caroline Griffiths and Vicky Valsamis (Smith Street Books, 2017)