Rosemary Roasted Potatoes

I stole this recipe from my mother-in-law, and can take no credit whatsoever. They are just so delicious I had to tell you about them.

Rosemary Roasted Potatoes
4-6 medium red skinned potatoes
1 medium onion
1 red bell pepper
3 T olive oil
1 t. rosemary
salt & pepper, to taste

Cut potatoes, onion and bell pepper into bite-size pieces (about two inches – give or take depending on how big you like your bites). Spead evenly on a baking sheet. Drizzle olive oil over top, and sprinkle on salt, pepper, and rosemary. Use a little more salt than you think you need. These are potatoes we’re talking about. I’m a chronic undersalter. Don’t make the same mistakes I do.

Enjoy!