Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Company Standing Ovation Potatoes




Source of Recipe


Internet


List of Ingredients




4 medium potatoes (about 1 1/3 pounds)
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

Preheat oven to 475 degrees.

Cut potatoes into 1/2-inch slices or wedges. 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.

Yield: 4 servings


Recipe