This is just a side dish you can serve with so many things. I ate it with grilled chicken tonight. Austin ate it with a pork chop. These pretty much go with whatever. You'll notice in the ingredients pic that some sweet peppers are pictured....well, not everything always turns out as good as you think it will! haha! The peppers were not great. We tried em, but they were a big ol' FAIL! However, the potatoes were delish! Thankfully, I had stuff for salads so I threw one together and we ate that with our meal instead of the peppers :)
-1 c. sliced red potatoes
-1/2 T. Extra Virgin Olive Oil
-1/2 lemon
-Crushed Rosemary
-garlic powder, salt, pepper- to taste
Preheat oven to 400 degrees. Rinse potatoes and slice thinly. Toss with EVOO in a small bowl. Dump out onto a stone or baking sheet. Squeeze lemon evenly on potatoes. Sprinkle with rosemary. Lightly season with garlic. Bake for 15-20 minutes or until potatoes are tender. Sprinkle with desired amount of salt and pepper.
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| Before going in the oven |
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| After roasting- I use a stone to bake mine on |
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| (kind of) Proof that we tried the peppers. Thank goodness for potatoes |
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