Andy’s Potatoes

16 Jan

My mom used to make these for my brother (and I guess the rest of us) as a way to get him to eat…and eat a lot.  We still call them Andy potatoes and, for some reason, I often forget about them but am always pleased when I think of them and they make it to my table.  Here they are with a new recipe for sloppy joes.


  • 4-5 Yukon Gold or other potatoes, scrubbed, unpeeled, and sliced
  • 1 packet Good Seasons Italian Dressing powder
  • 1/4 cup olive oil, or your preferred cooking oil
  • 2 T butter, cut into small cubes

Option A: Layer potatoes evenly in 9×13 baking dish.  In a small bowl, stir oil and Italian dressing together.  Pour over potatoes and toss to coat.  Bake at 350 for 40 minutes or more, stirring every fifteen minutes, until potatoes are tender and browned to taste.  If potatoes begin to stick or look too dry, add cubed butter and/or additional oil.

Option B: Slice cleaned potatoes almost through, but so they are still one intact piece.  Place on individual foil squares, dot with butter, and pour dressing/oil mixture evenly over potatoes.  Seal foil tightly and grill over medium heat.

Recipe by Mom Y.

Photo by mylittlefoodspot

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