• 1-1/3 lbs. Masser yellow potatoes (about 4 medium)
• 1 medium red bell pepper, cut into 1-inch squares
• 2 Tbsp. chopped fresh rosemary or 2 tsp. dried rosemary, crumbled
• 4 gloves garlic, minced
• 2 Tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Directions:

1. Preheat oven to 475°F.
2. Cut potatoes into 1-1/2-inch cubes; place in large bowl. Add bell pepper, rosemary, garlic and olive oil. Toss to coat.
3. Arrange potato mixture in single layer on nonstick baking sheet. Sprinkle with salt and pepper. Bake 30 minutes or until potatoes are tender and lightly browned, tossing two or three times during baking.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4

Nutrition Information (per serving):
Calories: 220 kcal; Protein: 4 g; Carbohydrates: 35 g; Dietary Fiber: 4 g; Total Fat: 7 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Vitamin A: 20% DV; Vitamin C: 120% DV; Calcium: 4% DV; Iron: 10% DV; Sodium: 300 mg.