Friday, January 25, 2013

Oven-Roasted Italian Redskin Potatoes

[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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  • I really don't have anything else to say.  I know, can you believe it? 
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.


    1. one of my family's favorites!!!!!

    2. Potatoes are my favorite food so I was super excited to try these. Oh myyy! SO good! I have the same recipe that I've done in the crockpot before but this way they taste even better! I ate at least half the pan full myself :)