Rosemary Potatoes

Serves: 8, Preparation Time: 1 hour 10 minutes


Equipment: Large Mixing Bowl, 4qt Saucepan


Ingredients:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon rosemary
1 teaspoon thyme
½ red bell pepper, cubed
½ onion, quartered
4 large baking potatoes, about ¼ pound each, cut into 1 ½-inch cubes.


Directions:
In the 4qt Saucepan, melt butter in olive oil over medium heat.

Add all ingredients & toss to coat.

Cover (close vent), reduce heat to medium-low, form the vapor seal, and cook about 40 minutes, turning gently after 20 minutes.