Roasted Fingerling Potatoes with Red Bell Peppers, Fennel, and Marjoram

I realize that this recipe probably won't work for most of you this time of year, but the summer heat wave in San Francisco only means that we almost hit 80 degrees! This is a great side dish for just about anything. I served with some roasted shrimp with marjoram.

One year ago: Rabbit with Tomato and Green Olives
Two years ago: Strawberry and Rosemary-Caramel Buckwheat Tart
Three years ago: Leftover Skillet Eggs

Roasted Fingerling Potatoes with Red Bell Peppers, Fennel, and Marjoram (from All About Roasting)

Ingredients
1 large or 2 small red bell peppers (10 ounces), cored and seeded, cut into 1" chunks
1 small fennel bulb (12 ounces untrimmed), trimmed, cut into quarters and into 1/3" slices
1 1/2 lbs fingerling potatoes, cut in half lengthwise
3 tbsp extra virgin olive oil
1 tbsp chopped marjoram
kosher salt and pepper

1. Heat oven to 375F.
2. Spread potatoes in single layer on baking sheet. Add peppers and fennel, drizzle with oil, and scatter marjoram on top. Season with salt and pepper and toss to coat.
3. Roast for 50 - 60 minutes until potatoes are tender, stirring every 20 minutes or so.