| Yield | |
|---|---|
| Source | Everyday Food, May 2006 |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Everyday Food, May 2006 |
| Prep time | 1 1⁄2 hours |
| 2 | Pound | Red New Potatoes (scrubbed and cut into 3/4-inch chunks) |
| 1 | Onion (chopped) | |
| 1 | Red Pepper (chopped) | |
| 3⁄4 | Teaspoon | Dried Rosemary |
| 2 | Tablespoon | Olive Oil |
| Dash | Salt | |
| Dash | Ground Black Pepper | |
| Dash | Garlic Powder |
1.Preheat oven to 350 degrees. On a large rimmed baking sheet, combine potatoes, onion, bell pepper, rosemary, and oil; season with salt, pepper, and garlic powder.
2.Toss until vegetables are coated with oil; bake until tender, about 1 hour. Transfer to a serving dish.