Preheat oven to 350 degrees F.
Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice
into1/2-inch pieces. Set aside.
Mix olive oil, rosemary, salt and pepper in a bowl.
In a small baking pan, toss potatoes and peppers with the oil and herb mixture.
Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with
parsley and Romano cheese.