This recipe is great.  You can throw it together and it cooks by itself while you are doing something else.  There are few different variations but you can decide what you like the most.  I’m not a fan of squash, but cooking it like this I can eat it and it tastes great.

This is a good way to get those veggies in for the kids–and the hubby, too!  Side Note: This recipes does not brown the potatoes.  If you would like browning beware, the browning may make the potatoes a little dry. Try it my way and you’ll see that the potatoes are moist, tender and delicious.

Oven Potatoes

potatoes–I use Yukon Gold–you can use any potato–leave skins on –chopped–plan for 1 potato per person–this will depend on the size of the potato–you may need 2 per person

1 onion–chopped into smaller pieces

1 bell pepper–I usually use 1/2 yellow and 1/2 red and save the rest for another use

1 tablespoon minced garlic

olive oil

salt, pepper

squash or zucchini–if you choose–diced–1 of each–or 1 of either

Preheat oven to 350 degrees. Wash the potatoes and dice them into bite size pieces. You can leave the skins on. Place in a bowl and then take the onion, peel and give a good chop. You’ll want pieces around the same size as the potatoes. Take the pepper–or peppers–remove the seeds and chop into the same size as everything else.  Place one tablespoon of garlic into the mixture. If you don’t have minced garlic, use garlic powder. Give a good sprinkle of salt and pepper.  If you are using the squashes–add them too then a generously sprinkle of olive oil and toss well. I use my hands to make sure all the veggies get coated well. Pour into a casserole dish. This will need to be covered to retain the moisture. You can do this with a lid or with aluminum foil. Place in the oven for 30 -45 minutes. This will depend on the amount of potatoes you have. After 30 minutes, check it. Poke it with a fork–if it is tender–it is done. Enjoy!