Roasted onions and potatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Russet potatoes; scrubbed, cut into |
| ; wedges | ||
| 2 | Onions; cut into chunks | |
| ⅓ | cup | Olive oil |
| ¼ | cup | Butter; melted (1/2 stick) |
| 1 | Envelope onion soup mix; (1/2 2.4-ounce | |
| ; package) | ||
| 1 | teaspoon | Dried thyme; crumbled |
| 1 | teaspoon | Dried oregano; crumbled |
| 1 | teaspoon | Dried marjoram; crumbled |
Directions
Preheat oven to 450F. 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.
Bon Appetit October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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