Tomato Bacon Roasted Potatoes
- 1-3/4 gal. Red-skinned potatoes, unpeeled, cut into 1-inch thick wedges
- 1-1/4 qt. KRAFT Signature Tangy Tomato Bacon Dressing
- 1 Tbsp. Coarse ground black pepper
- Parboil potatoes 10 minutes; drain well.
- Toss with remaining ingredients.
- Spread potato mixture evenly into 2 full-size sheet pans sprayed with cooking spray.
- (Or use 1 half-size sheet pan for trial recipe.)
- Bake in 375F-convection oven for 20 to 30 minutes or until potatoes are tender and lightly browned, stirring occasionally.
redskinned potatoes, tomato bacon, ground black pepper
Taken from www.kraftrecipes.com/recipes/-2168.aspx (may not work)