Italian Potatos
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