Parmesan Potato Wedges

Ingredients

• 3 DOLE® Idaho Gold Potatoes, scrubbed, cut in wedges 
• 1 tbsp plus 1 tsp olive oil, divided 
• 1/4 cup Parmesan cheese, grated 
• 1 red bell pepper, seeded and cut into 1" strips 
• 1 green or yellow bell pepper, seeded and cut

Directions

1. Preheat oven to 425°F.
2. Drizzle potatoes in large bowl with 1 tbsp olive oil; toss well. Sprinkle with Parmesan cheese; toss well to evenly coated with cheese.
3. Arrange potatoes in single layer in large nonstick rimmed baking sheet, sprayed with nonstick cooking spray. Bake 15 minutes.
4. Meanwhile drizzle peppers in same bowl with remaining 1 teaspoon oil; toss well.
5. Remove potatoes from oven; turn potatoes and add pepper strips in single layer to baking sheet. Bake 10 to 15 minutes more or until potatoes are crispy and golden brown and peppers are tender. Season with salt and pepper to taste.