This has such a delicious, tangy flavor, and it's so easy to prepare. It's a family favorite, but also nice as company fare. I have, on occasion, used fat free dressing with success.—Joan Hallford of North Richland Hills, Texas
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VERIFIED BY Taste of Home Test Kitchen
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- 2 pounds small red potatoes, quartered
- 1 medium green pepper, coarsely chopped
- 1 medium sweet red pepper, coarsely chopped
- 1 medium red onion, coarsely chopped
- 1/2 cup creamy garlic salad dressing
- In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat.
- Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally. Yield: 8 servings.
Originally published as Roasted Potatoes and Peppers in Simple & Delicious
May/June 2008, p49
Reviews forRoasted Potatoes and Peppers
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MY REVIEW
Reviewed Jun. 1, 2012
"My husband and I really enjoyed this recipe. Next time I will add more onion just because we like the flavor of onion. Thanks for the great reciipe. I plan to prepare the dish often."
MY REVIEW
Reviewed Aug. 9, 2011
"I would cut potatoes smaller, and cook at a lower temp 375 overall tasty dish."
