roasted rosemary potatoes

Here’s a fast, easy side dish. We added some leftover bell peppers to provide nice color, but you can omit them and use only potatoes if you prefer. The fresh rosemary smells divine.

4 Tbs. good-quality olive oil
2 pounds Yukon gold potatoes, quartered
2 cloves garlic, minced or pressed
1 small red onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 Tbs. fresh rosemary
Sea salt crystals (to taste)

1. Preheat oven to 400°. Combine olive oil, vegetables, rosemary, and sea salt in a large mixing bowl. Toss until veggies are coated with oil and salt.

2. Cover a large baking sheet with aluminum foil. Spread vegetables evenly over foil. Bake for 30 minutes or until potatoes are desired consistency.