Oven-Roasted Potatoes

Recipe by United States Potato Board

Ingredients

1 1/3pounds (about 4 medium) golden fresh potatoes

2tablespoons olive oil

2tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crumbled

4-- garlic cloved, minced

1/2teaspoon salt

1/4teaspoon pepper

1medium red bell pepper, seeded adn cut into 1-inch squares

Preheat oven to 475F.
Cut potatoes into 1 1/2-inch cubes. Measure remaining ingredients except bell pepper into baking sheet with sides; mix to blend. Add potatoes and bell pepper. Toss to coat. Arrange in single layer. Bake 30 to 35 minutes until potatoes are tender and lightly browned, tossing two or three times during baking.