ROASTED RED POTATOES

RECIPES THAT WILL END UP BEING YOUR FAVORITES BECAUSE THEY ARE SO DELICIOUS AND YET ARE DECEPTIVELY EASY TO MAKE

This dish is like that famous 'little black dress' you have in your closet that is always in style, can go with just about everything and makes you look good every time you wear it (or serve it, as the case may be.) It's always a good idea to have some red potatoes on hand, even if you're an Idaho baking potato person through and through. Red potatoes are great because you don't have to peel them and, in fact, they require that you DON'T peel them. All you have to do is give them a good scrubbing first and set them aside to dry before you start cooking with them.

And so, to get started, cut up your washed red potatoes into small chunks until you have 4 - 6 Cups and place them in a bowl. Then add:

1 package of Good Seasons Italian Dressing mix from the box and

1/4 C. good Extra Virgin Olive Oil (Or EVOO as they say on all the cooking shows on TV)

Stir the potatoes around until they are well coated with the oil and seasoning mix.

After this you can choose how you want to cook your potatoes. You can put them into a crock pot and cook on low heat all day or high heat for 3-4 hours.

Or, you can put them in a nice heavy oven-proof casserole dish with a lid and bake them at 350 degrees for 1 to 1 1/2 hours. If you choose the oven, take the lid off for the last 15-20 minutes so they will have a chance to brown. If you bake them this way, add 2 T. water to the pot to help them to cook.

Or, there is the French way to cook them which is to line a large cookie sheet with aluminum foil and put the seasoned, oiled potatoes on the cookie sheet and bake them for approximately one hour uncovered. They will require some tending if you choose this way to make sure they are browning on all sides. My French friend, Sandrine, waits to put the oil and seasonings on the potatoes after she puts them on the cookie sheet only she uses fresh herbs such as rosemary and thyme. You can certainly do it this way, too, but I prefer using the Good Seasons because it really does give the potatoes a wonderful flavor and it is already salted.

Serve while hot. They are so mouth-wateringly good and turn out every time. If you bake the potatoes in a casserole dish, make sure you watch them so they don't get too done on the bottom. Lift off the lid and stir them around every once in a while. Very few people can resist these potatoes, especially when you serve them with something like a roast chicken and some delicious steamed vegetables. Enjoy!