2 pounds of potatoes, cubed

¼ cup each of chopped red and yellow bell peppers

¼ cup of parsley, chopped

Zest of ¼ lemon

Juice of ½ lemon

¼ cup of Rosemary-Infused Olive Oil, warmed

Salt and pepper to taste

Rosemary-Infused Olive Oil

1 large sprig of fresh rosemary (6 inches or so)

¼ cup extra virgin olive oil


Cook the potatoes just until tender (do not overcook). Let cool. Mix together the peppers, parsley, and lemon zest. Combine the rosemary oil and the lemon juice, and add salt and pepper to taste. Toss all together with potatoes and serve right away or chill.

In a small pot, over lowest heat setting on the stove, warm the olive oil. With your hand, lightly crush the rosemary to help release the oils and place it into olive oil. Keep over heat for 30 minutes. Maintain the low/warm temperature. It’s very important that it doesn’t get hot enough to sizzle. Remove the rosemary before using.