Name: Roasted Onions and Potatoes
Yield: Serves 8
Ingredients: 2 pounds russet potatoes, scrubbed, cut into wedges; 2 onions, cut into chunks; 1/3 cup olive oil; 1/4 cup (1/2 stick) butter, melted; 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

Recipe information

Yield
Serves 8

Ingredients

2 pounds russet potatoes, scrubbed, cut into wedges

2 onions, cut into chunks

1/3 cup olive oil

1/4 cup (1/2 stick) butter, melted

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

Preparation

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.

TagsRusset Potato Potato Root Vegetable Vegetable Onion Side Dinner Gluten Free Nut Free Vegetarian Easy Roast Bon Appétit

Recipe notes

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