Rosemary Baked Potatoes And Red Pepper Slices
|Baking potatoes||3 Pound|
|Sweet red pepper||1|
|Olive oil||50 Milliliter|
|Chopped rosemary||1 Teaspoon|
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 Ã‚Â°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.