Page 17 - April-May HER
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17 APRIL HER
HER Around the Table
     Roasted Spring Potatoes Ingredients:
serves 4
1⁄2 pound each red and white potatoes
1 cup frozen or fresh bell pepper of choice chopped or sliced 2 tbs. water
2 tbs. grated Parmesan cheese
2 tsp. olive oil
2 tsp. chopped rosemary and/or basil
use 1 tsp. if using dried herbs
1 tsp. garlic powder
Directions:
1. Wash potatoes, peel if you prefer. If potatoes are large, cut in half or quarter for equal sizes.
2. In a mixing bowl, combine olive oil, water, garlic powder, herbs, and cheese.
3. Add the cut potatoes and peppers to the bowl and toss to coat them with the oil mixture. To save time, you can preheat the potato mixture in the microwave for 3-5 minutes.
4. Place the coated wedges in the center of a piece of heavy-duty foil and seal the edges tightly.
5. Grill the packet over medium heat for about 30 minutes, until the potatoes are soft and tender with some crispy, golden edges. Turn over about halfway through.
 Recipe adapted from
Garland County Extension Service Agent Alison Crane
    HER MAGAZINE ¯ APRIL/MAY 2020 17















































































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