Saturday, November 20, 2010

roasted peppers

i got lucky at the grocery store. a mixed 2lb bag of fingerling, Peru purple and redskin "petite" potatoes for $2. roasted them simply with olive oil, pepper, dried minced garlic and (A TON) of parsley. just slice the larger potatoes in half and coat with a mix of above. place on a baking sheet pan. cook at 425 for 30-40 minutes.

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