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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