roasted potatoes with sweet hot peppers rosemary and garlic

Chop up some potatoes, coat with a bit of olive oil, salt and throw them in the oven on a cookie sheet for 20 minutes at 400.

About half way through, toss in pickled cherry peppers (you can find them in the Italian  section of most grocery stores or even the sweet hot ones you can find in olive bars), chopped rosemary, and garlic.  SO much better than plain roasted potatoes.  The unique combination of sweet, hot, and hearty flavors will go great with any other meat or vegetable dish.