8-10 Russet potatoes
1 large red bell pepper
1 yellow onion (sliced)
4-5 cloves garlic (minced)
Olive oil
½ cup grated parmesan cheese
4 slices of bacon (cooked and chopped)
¼ cup, loosely minced fresh Italian parsley
Salt and Pepper
Preheat oven to 425 degrees F.
Wash potatoes and cut into roughly 1” x 1” pieces.
Cut bell peppers into pieces about the same size as potato.
In a large bowl, add potatoes, onion, bell pepper, and garlic.
Drizzle with olive oil, add salt and pepper, and toss until well coated.
Place mixture onto baking sheet and cook for about 20-30 minutes, or until potatoes are well browned.
Remove from oven and place potatoes into large bowl.
Add bacon, parsley, parmesan cheese, and toss until well mixed.
Serve hot.
Jim Haas
