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Categories:Viewed: 70 - Published at: 9 years ago
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
Method
- 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.
