• 4 large red potatoes
  • 2 teaspoons extra virgin olive oil
  • 1 (.6 ounce) packet of dry Italian salad dressing mix
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dry)

A simple side dish featuring Idaho’s claim to fame

Tales of the Dinner Belle

By Brenda Stanley

You don’t have to live in Idaho to love potatoes.  They are such a versatile and delicious food.  They’ve made Idaho famous and Dan Quayle infamous for his incorrect spelling of our special spud.  Marilynn Monroe made the potato sack fashionable and Mr. Potato Head is still making kids smile.  But it is the potatoes flavor that keeps them so popular.  Potatoes are also full of healthy nutrients and don’t deserve the bad rap they get for being fattening.  They are actually very low in calories and have no fat, so they are filling and good for you.  One of my favorite ways to serve potatoes in also one of my easiest recipes.  My herb roasted potatoes are so simple, but are a flavorful side dish that always turns out perfect.  You can use any type of potato in this dish, but I prefer red.  I don’t peel them, making this even easier and with just few ingredients, you’ll have a hearty and delicious dish that goes with just about anything.  This is especially good with steaks or chops and other fresh veggies.

Belle’s Herb Roasted Potatoes

4 large red potatoes

2 teaspoons extra virgin olive oil

1 (.6 ounce) packet of dry Italian salad dressing mix

2 tablespoons fresh parsley, chopped (or 1 tablespoon dry)

Chop potatoes into 2 inch chunks.  In a large gallon size plastic storage bag combine the potatoes and oil.  Seal and shake well to coat.  Sprinkle the dry salad dressing mix and parsley over top and shake well again.  Spread the potatoes evenly on a rimmed baking sheet.  Bake in a 400 degree oven for about 20 minutes or until tender.