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 into 1/2-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.
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 into 1/2-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.