Italian Potatos

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Kristin called this evening and my oven timer went off while we were on the phone. I described this dish and she asked for the recipe. My neighbor Bill came over to the driveway to visit a bit last week. When he left he explained he was going to cook his favorite dish from his summertime home in Rome. It sounded so good I tried it that evening (and twice again). It's so simple it hardly deserves this explanation, but here goes.

QUARTER 1 1/2 LBS. NEW POTATOS
SPREAD THEM ON A NO STICK PAN WITH SLICED RED BELL PEPPER AND RED ONION
COAT LIGHTLY WITH OLIVE OIL
SALT AND PEPPER GENEROUSLY
COVER WITH FOIL AND BAKE FOR 90 MINUTES AT 350
REMOVE THE FOIL AND BAKE FOR ANOTHER 15 TO 20 MINUTES
OR BROIL FOR 5 TO 7 MINUTES TO CRISP THE POTATOS

Comments

Kristin said…
YUM!! I will have to try this one. I roasted red potatoes yesterday and they were wonderful. Thanks for sharing.
November 6, 2008 at 7:07 AM
Gina said…
Looks and sounds delicious, Kevin!
November 6, 2008 at 9:20 PM
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