Shelly's Recipe

FINGERLING POTATOES WITH ROSEMARY AND GARLIC

Category: Potatoes

2 tablespoons olive oil
1 1/4 to 1 1/2 pounds fingerling potatoes, peeled if you like, halved lengthwise
1 long, sweet red pepper or half of a red bell pepper or 2 Cubanelles or even a mildly hot pepper, cut into 1/2-inch pieces
2 tablespoons coarsely chopped fresh rosemary
1 large garlic clove, minced
Coarse salt and freshly ground black pepper, to taste

Preheat oven to 425 degrees. Coat bottom of 8-by-12-inch glass baking dish with 1 tablespoon oil.

Add potatoes, pepper, rosemary, garlic and salt and pepper to taste. Drizzle remaining 1 tablespoon oil on top and toss to mix. Roast, stirring 3 or 4 times, until potatoes are tender and golden, 40 to 45 minutes.

Makes: 4 servings.