“Red~N~Green Potatoes”

Please Share The Urban Herbivore

This is a summer time favorite at the Rager residence. We like it so well, we make it year round.

In Summer it makes a great side along with fresh corn grilled on the cob and in the winter time it is a superb addition to a Buddha Bowl.

For this recipe you will need to also make one batch of Naked Ranch. – Click here to get NAKED

Please Share The Urban Herbivore
  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 32m


  • 4 Yukon Gold Potatoes - Scrubbed and sliced
  • 1 Red Pepper - Sliced Julianne
  • 1 Green Pepper - Sliced Julianne
  • 1 Large Onion (Red, Yellow, or White) - Sliced into Wedges
  • 3 Ice Cubes
  • 1 Batch of Naked Ranch


  • Arrange veggies on a large sheet of aluminum foil, season with Naked Ranch, toss in the ice cubes and fold into a tight packet. You can grill on the BBQ or bake in a pre-heated oven (400 degrees) for approximately 20 minutes. Your nose will let you know when the mixture is ready.

Tamara A. Rager



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  • Sorry I have not been posting much lately. I hope you are doing well.

Big changes are going on around here and I have been so busy I’ve just had to stay off-line. This evening I made a quick meal with roasted corn, pinto beans, green pepper, red onion, tomatoes, spinach, lime juice, and avocado.
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