Onion – bell pepper roasted potatoes
Instructions:
- 8 small unpeeled potatoes (21⁄2 pounds);
- 1 small onion, halved lengthwise and thinly sliced;
- 1 small green pepper, cut into 21⁄2 inch x 1⁄4 inch strips;
- 2 tablespoons low calorie margarine, melted;
- 1⁄4 teaspoon salt;
- 1⁄4 teaspoon pepper.
- CHOOSE:
- Firm and fairly smooth potatoes.Avoid potatoes that have sprouted or have wilted or wrinkled skin, cut surfaces, or green or dark areas.
- STORE: In a cool, humid (but not wet), dark place. Do not wash before storing. Do not refrigerate.
- HOW TO USE: Wash well. Potatoes can be steamed, boiled, baked, roasted, or microwaved.
- Cut each potato crosswise into 1⁄4 inch slices, cutting to but not through the bottom of the potato.
- Gently insert onion slices and pepper slices alternately into slits.
- Brush with melted margarine.
- Sprinkle with salt and pepper.
- Bake at 425 degrees for 45 minutes.
- Let stand for10 minutes before serving.