• 2 medium baking potatoes
• 4 tablespoons olive oil
• 1 medium green pepper
• 1 medium red pepper
• 1/2 teaspoon salt
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh garlic, minced
• 4 teaspoons fresh parsley, chopped
• 1/2 cup Romano cheese, grated

1. Preheat oven to 350 degrees F.
2. Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Set aside.
3. Mix olive oil, rosemary, salt and pepper in a bowl.
4. In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese.

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