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Roasted Peppers And Potatoes With Bagna Cauda

Nutrition per serving    (USDA % daily values)
CAL
132
FAT
23%
CHOL
0%
SOD
1%

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Ingredients for 12 servings

5 large yellow bell peppers

5 large red bell peppers

1 1/2 pounds baking potatoes

2 tablespoons olive oil

1/4 cup olive oil

2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt

5 anchovy fillets, mashed to a paste

1 tablespoon chopped fresh parsley leaves

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