Roasted Potatoes with Rosemary, Shallots & Peppers

Ingredients

• 1 1/2 lbs. red potatoes
• 12 shallots
• 2 yellow bell peppers
• 1 tablespoon olive oil
• 2 tablespoons chicken stock
• 2 rosemary sprigs, other herbs can be used as chosen to go with different main courses.
• salt and pepper, to taste

Method

• Preheat the oven to 400F. Par-boil the potatoes without peeling in boiling salted water for 5 minutes. Drain and when cool
• peel them cut in half.
• Peel the shallots and keep whole in their natural segments. Cut each pepper into strips.
• Place the tablespoon of olive oil in pan. Arrange the ingredients in pan and sprinkle with rosemary, salt & pepper.
• Roast uncovered for about 30-40 minutes, turning the vegetables occasionally, until all vegetables are tender. Serve hot or at room temperature.

Notes

• Description:
• "Colorful and richly flavored....a great match for grilled or roasted
• meats."
• Yield:
• "1/2 cup"
• SERVINGS: 4
• SOURCE: Char Zyskowski