Description
A recipe for Oven Roasted Potatoes

Ingredients

• 1 1/3 pounds (about 4 medium) Wisconsin potatoes (golden flesh*)
  
• 2 tablespoons olive oil
  
• 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crumbled
  
• 4 cloves garlic, minced
  
• 1 tablespoon Chef Paul Prudhomme's Vegetable Magic (or any of Chef Paul Prudhomme's Magic Seasoning Blends)
  
• 1 medium red bell pepper, seeded and cut into 1-inch squares

Preparation
Heat oven to 475°F. Cut potatoes into 1 1/2-inch cubes. Combine 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 2 or 3 times during baking.

*Any specialty or fingerling potato can be used.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available