3 medium yellow potatoes
1/4 cup grated Parmesan cheese
1 medium red bell pepper
1 medium green bell pepper
1 tablespoon olive oil
1 teaspoon olive oil
Servings: 4
Cut potatoes into 1-inch wedges; coat with 1 tablespoon olive oil. Sprinkle with grated Parmesan cheese; toss and place on nonstick baking sheet, as directed in Basic Roasted Potatoes to Serve Four. Roast 15 minutes. Meanwhile, seed and cut one each medium red and green bell peppers into 1-inch strips. Toss in bowl with 1 teaspoon olive oil; place among potato wedges on baking sheet. Roast an additional 10 to 15 minutes, or until potatoes and peppers are tender.
Preparation Time: 10 minutes
Start to finish: 40 minutes
1/4 cup grated Parmesan cheese
1 medium red bell pepper
1 medium green bell pepper
1 tablespoon olive oil
1 teaspoon olive oil
Servings: 4
Cut potatoes into 1-inch wedges; coat with 1 tablespoon olive oil. Sprinkle with grated Parmesan cheese; toss and place on nonstick baking sheet, as directed in Basic Roasted Potatoes to Serve Four. Roast 15 minutes. Meanwhile, seed and cut one each medium red and green bell peppers into 1-inch strips. Toss in bowl with 1 teaspoon olive oil; place among potato wedges on baking sheet. Roast an additional 10 to 15 minutes, or until potatoes and peppers are tender.
Preparation Time: 10 minutes
Start to finish: 40 minutes
