Recipe - Roasted Potatoes With Onions Green Pepper And Pimento

1 pound Idaho potatoes; about two
large, scrubbed, cut into
1/2inch dice
1 lg Onion; minced
1 Green bell pepper; cored,
cut into 1/2inch dice
2 teaspoon Olive oil
1 teaspoon Diet margarine
Salt and black pepper;
freshly ground
4 ounce Pimientos; drained and minced
2 tablespoon Fresh minced parsley

1) Set oven to 425F; preheat. Lightly oil/spray a large baking dish.

2) In a bowl, toss together the potatoes, onions, bell pepper, oil,
margarine and salt and pepper to taste. Spread the vegetables in the baking
dish in a single layer and roast, stirring occasionally, for 25 minutes.

3) Add the pimentos and roast for 8 minutes more, or until the potatoes are
golden. Sprinkle with the parsley and serve.

PER SERVING: 114 cals, 3g fat, 2g fiber (22% cff) est. by Mastercook

SOURCE: Reasons to Roast by Georgia Chan downard and Evie Righter, 1997.

NOTES : Oven roasted potatoes are almost impossible to resist.

Recipe by: Reason to Roast by Downard and Righter

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Apr 01,
1999, converted by MM_Buster v2.0l.