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Roasted Butter Babies™ with Roasted Peppers

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Ingredients
  

  • 1 1/2 Pounds of Butter Baby Potatoes wash,dried, halved
  • 1 Tsp of Mediterranean Coarsely ground salt
  • Freshly Milled Pepper
  • 1/2 of a Meyer Lemon roll lemon on counter to open the citrus inside and get juices moving
  • 1/2 C of Roasted Red Pepper store bought or homemade but in strips
  • Olive Oil Non-stick spray

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit
  • Line cookie tray with parchment or foil and spray lightly with nonstick spray
  • Line Butter Baby potato halves on tray and spray with nonstick spray
  • Spread 1/2 tsp(of full teaspoon) Salt across all the Potatoes(it's not necessary to cover them all)
  • Spread Freshly Milled Pepper across, again not ever potato needs coated
  • Bake Until Golden Brown on bottoms and skin is a light shriveled look About 35 minutes
  • Remove from oven and allow to cool to a 'warm' about 5 minutes(you need them warm)
  • Place in a bowl, dash with remaining salt and a small spritz of pepper, and fresh lemon.
  • The trick to the lemon is halving it, and using tines of fork to press against the inner citrus to release the juice. Do not saturate, mix well and the Butter Baby Potatoes will absorb the lemon.
  • Add in the Roasted Red Peppers & serve warm.