Sunday, September 28, 2008

PostHeaderIcon Side Dish Sunday: Italian Herbed Potatoes

This week: Italian Herbed Potatoes

  • 1-1/2 lb. red potatoes, cut into 1-inch cubes
  • 1 medium onion, coarsely chopped
  • 1 medium red or green pepper, coarsely chopped

Use either 1 packet Italian Dressing mix or the following:

Italian Dressing (Clone)

  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
  • 1 tablespoon white sugar
  • 2 tablespoons dried oregano
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/4 teaspoon celery salt
  • 2 tablespoons salt
  • 1/2 teaspoon red pepper flakes

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

To prepare dressing, whisk 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons dry mix.

For the potatoes:

Preheat oven to 400° F.

In a large mixing bowl, prepare dressing (see above). Fold in potatoes, onion and pepper. Toss until coated completely.

Spoon into a single layer in a 13x9 baking dish and pour any remaining dressing over the potatoes.

Bake for 30-35 minutes until tender, turning halfway through to prevent burning.


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