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Rosemary Baked Potatoes And Red Pepper Slices

Ingredients
  Baking potatoes 3 Pound
  Sweet red pepper 1
  Olive oil 50 Milliliter
  Chopped rosemary 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper To Taste
  Water 50 Milliliter
Directions

Peel potatoes if desired; cut into 1/4-inch (5 mm) thick slices.
Halve pepper lengthwise; seed and slice into 1/4-inch (5 mm) thick slices.
In large bowl, toss together potatoes, red pepper, oil, rosemary, salt and pepper; transfer to 13- X 9-inch (3 L) baking dish.
Sprinkle with water.
Cover and bake in 375 °F (MFC) oven for 45 minutes.
Uncover and bake for about 10 minutes longer or until potatoes are tender.
Broil, if desired, for browner top.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
6

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4.43
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 261 Calories from Fat 76

% Daily Value*

Total Fat 9 g13.3%

Saturated Fat 1.2 g6.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 175.5 mg7.3%

Total Carbohydrates 43 g14.2%

Dietary Fiber 3.5 g14.1%

Sugars 2.3 g

Protein 5 g10.2%

Vitamin A 13.7% Vitamin C 66.7%

Calcium 3.4% Iron 11.9%

*Based on a 2000 Calorie diet

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Rosemary Baked Potatoes And Red Pepper Slices Recipe