Serves 4.

4 med. potatoes (about 1 1/3 lbs.)
2 tbsp. olive oil
2 tbsp. chopped fresh rosemary or 2 tsp. dried, thoroughly crumbled
4 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. pepper
1 med. red bell pepper, seeded and cut into 1 inch squares

Preheat oven to 475 degrees. Cut potatoes into 1/2 inch slices or wedges (unpeeled). Measure the remaining ingredients -- olive oil, herbs, garlic and seasonings -- into a baking sheet with rim (jelly roll pan). Mix to blend ingredients. Add potatoes and bell pepper. Toss to coat. Arrange in a single layer. Bake 30 to 35 minutes or until potatoes are tender and lightly browned, tossing several times during baking.

Variation: Omit rosemary and add 1 teaspoon dried oregano and 1 teaspoon chili powder. Omit red pepper.