Italian Roasted Red Potatoes

wpid-20150405_173844.jpgThis recipe is so simple it just doesn’t get any easier than this! I made these for Easter dinner on Sunday with ham, green bean casserole and rolls. The casserole recipe you can find here. It is from Campbell’s. The only alertation I do is I use cream of celery soup instead of mushroom. No one other than myself is a fan in my house.


2.5 lb red potatoes (I used 1/2 bag of 5 lb)

1 packet Italian dressing seasoning

1/4 cup olive oil





1. Heat oven to 400°

2. Mix seasoning and oil in a bowl.

3. Clean and cut potatoes into even pieces.

4. Add potatoes to bowl and toss to coat.

5. Sprinkle salt and pepper to taste.

6. Add to dark non-stick pan.

7. Bake for 40-45 minutes, stir after-way through baking.


My Hook: No matter what pan I use, I line with aluminum foil. Not only will this help with sticking, but clean-up is a snap! Feel free to experiment with seasoning. The packet is about 1.5 tablespoons.



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