Roasted New Potatoes and Bell Peppers 
Vitamins A and C and B vitamins optimize your baby’s cell, nerve, brain, and bone development, and vitamin C boosts your immunity.
SERVES 4
POTATOES and bell peppers are a natural combo. Jazz things up with rosemary or garlic oil, or play around with other herbs, such as fresh thyme. The roasting time will vary according to the size of the potatoes. You can skip boiling the potatoes and increase the roasting time, if you wish. You’ll keep coming back to this recipe—we promise!
1½ pounds red bliss or new potatoes, scrubbed clean, dried, halved (cut any large potatoes into quarters)
1 cup seeded and diced red bell pepper
3 tablespoons olive oil
3 garlic cloves, skin on, smashed with the side of a knife
3 sprigs rosemary, or 1 tablespoon dried
Salt and freshly ground black pepper
• Preheat the oven to 450°F. Have ready a large baking sheet lined with parchment paper or foil.
• Bring a large pot of salted water to a boil. Add the potatoes and cook for 5 minutes. Drain the potatoes well and allow them to air dry for about 2 minutes. Then, spread them out on the baking sheet along with the bell pepper and drizzle with the olive oil. Add the garlic and rosemary and mix with a large spatula. Season with salt and pepper to taste and mix again.
• Roast for 15 minutes, or until the potatoes are light golden and soft in the center. If they aren’t done after 15 minutes, continue to roast. Serve warm.
One quarter of the potatoes: Calories: 225 cals; Protein: 3 g; Carbohydrates: 30 g; Fat: 11 g; Fiber: 5 g; Sodium: 30 mg; B6: 0.4 mg; Copper: 0.2 mg; Vitamin C: 64 mg; 2 CARBS