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Roasted
Onions and Potatoes
| In2 pounds russet potatoes, scrubbed,
cut into wedges
2 onions, cut into chunks 1/3 cup olive oil ¼ cup (½ stick) butter, melted 1 envelope onion soup mix (½ 2.4-ounce package) 1 teaspoon dried thyme, crumbled 1 teaspoon dried oregano, crumbled 1 teaspoon dried marjoram, crumbled Preheat oven to 450°F. Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour 10 minutes. Season potatoes to taste with salt and pepper. Serves 8. |
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