Parmesan Potato Wedges

Cut three medium (5 to 6-ounce) yellow potatoes into 1-inch wedges; coat with olive oil. Sprinkle with 1/4 cup grated Parmesan cheese.

Arrange potato pieces in a single layer on nonstick baking sheet.

Roast in preheated 425-degree oven 15 minutes.

Meanwhile, seed and cut one each medium red and green bell pepper into 1-inch strips. Toss in bowl with 1 teaspoon olive oil; place among potato wedges on baking sheet.

Roast an additional 10 to 15 minutes, or until potatoes and peppers are tender, turning as needed.

Source: United States Potato Board