03-29-2005, 02:00 PM
2 medium baking potatoes
4 tablespoons olive oil
1 medium green pepper
1 medium red pepper
1/2 teaspoon salt
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh garlic, minced
4 teaspoons fresh parsley, chopped
1/2 cup Romano cheese, grated
Preheat oven to 350 degrees F.
Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice into1/2-inch pieces. Set aside.
Mix olive oil, rosemary, salt and pepper in a bowl.
In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese.
Serves 4.
4 tablespoons olive oil
1 medium green pepper
1 medium red pepper
1/2 teaspoon salt
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh garlic, minced
4 teaspoons fresh parsley, chopped
1/2 cup Romano cheese, grated
Preheat oven to 350 degrees F.
Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice into1/2-inch pieces. Set aside.
Mix olive oil, rosemary, salt and pepper in a bowl.
In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese.
Serves 4.