Roasted potatoes with onions, green pepper and pimento
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Idaho potatoes; about two large, scrubbed, cut into 1/2-inch dice |
| 1 | large | Onion; diced |
| 1 | Green bell pepper; cored, cut into 1/2-inch dice | |
| 2 | teaspoons | Olive oil |
| 1 | teaspoon | Diet margarine |
| Salt and black pepper; freshly ground | ||
| 4 | ounces | Pimientos; drained and diced |
| 2 | tablespoons | Fresh minced parsley |
Directions
1) Set oven to 425F; preheat. Lightly oil/spray a large baking dish.
2) In a bowl, toss together the potatoes, onions, bell pepper, oil, margarine and salt and pepper to taste. Spread the vegetables in the baking dish in a single layer and roast, stirring occasionally, for 25 minutes.
3) Add the pimentos and roast for 8 minutes more, or until the potatoes are golden. Sprinkle with the parsley and serve.
PER SERVING: 114 cals, 3g fat, 2g fiber (22% cff) est. by Mastercook SOURCE: Reasons to Roast by Georgia Chan downard and Evie Righter, 1997.
NOTES : Oven roasted potatoes are almost impossible to resist.
Recipe by: Reason to Roast by Downard and Righter Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 01, 1999, converted by MM_Buster v2.0l.
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