1 1/3 pounds golden flesh potatoes (about 4 medium)
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crumbled
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium red bell pepper, seeded and cut into 1 inch squares
Servings: 4
Heat oven to 475 degrees. Cut potatoes into 1 1/2-inch cubes. Measure remaining ingredients except bell pepper into baking sheet with sides; mix to blend. Add potatoes and bell pepper. Toss to coat. Arrange in single layer. Bake 30 to 35 minutes until potatoes are tender and lightly browned, tossing two or three times during baking.
Preparation Time: 10 minutes
Start to finish: 40 minutes
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crumbled
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium red bell pepper, seeded and cut into 1 inch squares
Servings: 4
Heat oven to 475 degrees. Cut potatoes into 1 1/2-inch cubes. Measure remaining ingredients except bell pepper into baking sheet with sides; mix to blend. Add potatoes and bell pepper. Toss to coat. Arrange in single layer. Bake 30 to 35 minutes until potatoes are tender and lightly browned, tossing two or three times during baking.
Preparation Time: 10 minutes
Start to finish: 40 minutes