Oven Roasted Potatoes

2 medium baking potatoes
4 Tbsp olive oil
1 medium green pepper
1 medium red pepper
1/2 tsp salt
2 tsp rosemary, chopped
1 tsp garlic, minced
1/2 tsp salt
4 tsp parsley, chopped
1/2 cup Romano cheese

Peel potatoes and dice into 1/2-inch pieces. Core and seed peppers and
dice into 1/2-inch pieces. Set aside. Mix olive oil, rosemary, salt and
pepper in a bowl. In a small baking pan, toss potatoes and peppers with
the oil and herb mixture. Bake at 350 F for ten minutes or until potatoes
are fork tender. Sprinkle potatoes with parsley and Romano cheese.

Serves 4.

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