Roasted Potatoes

Roasted Potatoes
-Simple and Delicious

This is listed as Zippy Potato Chunks in the magazine. I'll never put in the hot pepper sauce it calls for (I'll put it on the table for Perry, though), and the thought of "chunks" isn't very appetizing, so I'm changing it.

4 medium baking potatoes, peeled and cut into chunks
1/3 Cup butter, melted
1 envelope herb and garlic soup mix
1 Tbsp hot pepper sauce
blue cheese or ranch salad dressing

Place the potatoes in a greased 13x9 baking dish. Combine the butter, soup mix, and pepper sauce; drizzle over potatoes.
Bake, uncovered, at 450 degrees for 45-50 minutes or until tender, stirring occasionally. Serve with salad dressing.

6 servings

Tomato, Zucchini, and Squash

This is such a yummy recipe! I was walking through Harry's Market (like Whole Foods Market) one day because I saw that their Ugly Ripe tomatoes were on sale (I've heard about them but had never tried them). There was a guy there making this recipe. It smelled soooo good. But I hate zucchini and squash. Really hate. So I just hung around his stand, torn. I finally gave in, and Oh. My. Gosh. I still hate zucchini and squash in everything else.

Tomato, Zucchini, and Squash

2 Ugly Ripe tomatoes
1 zucchini
1 squash
3 Tbsp olive oil
Pinch of crushed garlic

Chop tomatoes, zucchini, and squash to decently uniform size. Saute everything together until fork tender.

Serve as a side dish or on a bed of rice.

My Notes
I put a spoonful of minced garlic in there, and usually end up sprinkling a little bit of garlic powder, too.

Italian Roast Potatoes

Italian Roast Potatoes

red potatoes
Italian salad dressing
Parmesan cheese

Preheat oven to 425 degrees. Wash potatoes, cut into quarters. Toss in bowl with Italian dressing. Put onto baking sheet, sprinkle with Parmesan cheese. Bake 20 minutes.

Review
Everyone but the baby ate these like no tomorrow. I made about half a bag of potatoes, I might even make close to the whole bag next time.