Dice about 4-5 red potatoes into large chunks. Cut 1/2 of an onion and 1/2 of a bell pepper
into large chucks. Chop 2 fresh leaves
of basil, a sprig of rosemary (leaves taken off of the stem), and 2 leaves of
fresh parsley finely. Toss all ingredients with olive oil and put
into a preheated 425® oven. Cook for 45 minutes
to 1 hour, stirring once half way.
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