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Toss vegetables with dressing mixture as directed. Spoon evenly into 15x10x1-inch baking pan lined with foil. Bake at 350°F for 40 minutes or until potatoes are tender.
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
Store in a cool, dry, well-ventilated place. Protect potatoes from moisture and light since both can cause the potatoes to turn green. Never refrigerate potatoes because cold changes the starch to sugar and affects the taste. Scrub potatoes just before using.
Store potatoes in a cool, dry, well-ventilated place. The ideal storage temperature is 50 degrees. At this temperature potatoes will keep for several weeks. Never refrigerate potatoes because cold changes the starch to sugar causing the potatoes to have a sweet taste and to darken when they are cooked. Potatoes stored at room temperature should be used within a week or so.
This cholesterol free dish provides about half of your daily target for vitamin C in one serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a great side dish.. easy to make and they turned out great