[This recipe was originally posted in conjunction with the Meijer ad week of 1/27/13 - 2/2/13]
This potato dish is ridiculously easy, and the results are ridiculously delicious. Slow-roasting the potatoes means that the Italian flavor is perfectly crisped onto the outside of each bite, and the center is perfectly cooked without any hint of mushiness. These potatoes hog the oven for awhile, so they're best served alongside any meat that is grilled or cooked on the stovetop or in the crockpot.
8-10 redskin potatoes
1 stick margarine or butter, melted
1 envelope dry Italian dressing/seasoning
Scrub potatoes. Cut into bite-sized pieces. Boil 16 minutes or until almost tender. Drain potatoes. Mix potatoes with melted butter/margarine and Italian dressing. Line a 9x13 pan with foil. Dump potato mixture into the foil-lined pan. Bake at 350 degrees, uncovered, for 1 1/2 to 2 hours. Stir/toss potatoes every half hour.
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This recipe, in its original form, can be found on page 67 of Adams Christian School's 2008 Tasting Bee cookbook. I made a few changes to the instructions.