Oven Roasted Potatoes
bAKED CHUNKS OF POTATOES AND BELL PEPPERS SEASONED WITH ROSEMARY AND SPRINKLED WITH ROMANO CHEESE
Can use leftover baked or steamed potatoes and frozen peppers.
- 2 medium baking potatoes
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1/4 cup olive oil
- 2 teaspoons chopped fresh rosemary
- 1/2 teasp. salt
- 1/2 teasp. pepper
- 1 teasp. minced garlic
- 1 Tbsp. plus 1 teasp. chopped fresh parsley
- 1/2 cup grated Romano cheese
Preheat the ove to 350
Peel the potatoes and cut into 1/2 inch cubes. Core and seed the green and red peppers and cut into 1/2 inch cubes. Set aside.
Mix the olive oil, rosemary, salt, pepper, and garlic in a small bowl.
In a small baking pan, toss the potatoes and peppers with the oil and rosemary mixture. Bake for 10 minutes or until the potatoes are fork tender.
Sprinkle the potatoes with the parsley and Romano cheese.