Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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A great side to any dinner entree.
Preheat oven to 425°F.
3 medium (6 oz each) DOLE Idaho Gold Potatoes, scrubbed and cut lengthwise into 1-inch wedges1 tbsp olive oil, divided1/4 cup grated Parmesan cheese
Drizzle potatoes in large bowl with 1 tbsp olive oil; toss well. Sprinkle with Parmesan cheese; toss well to evenly coated with cheese.
Arrange potatoes in single layer in large nonstick rimmed baking sheet, sprayed with nonstick cooking spray. Bake 15 minutes.
1 medium red bell pepper, seeded and cut into 1-inch strips1 medium green or yellow bell pepper, seeded and cut into 1-inch strips1 tsp olive oil
Meanwhile drizzle peppers in same bowl with remaining 1 teaspoon oil; toss well.
Salt and ground black pepper, to taste
Remove potatoes from oven; turn potatoes and add pepper strips in single layer to baking sheet. Bake 10 to 15 minutes more or until potatoes are crispy and golden brown and peppers are tender. Season with salt and pepper to taste.
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