Oven Roasted Potatoes

Submitted by Hey Jude

"This is so easy! Have nicely roasted potatoes in less than an hour. I found this in the Chicago Sun-Times."

 

• Ready In: 50mins
• Ingredients: 3
• Serves: 8

ingredients

• 2 lbs russet potatoes
• 1⁄3 cup oil
• 1 envelope onion soup mix

directions

1. Preheat oven to 375°.
2. Cut potatoes into wedges or chunks and place in a large mixing bowl; toss with oil and onion soup mix.
3. Place potatoes on a large baking sheet in a single layer and bake about 40 minutes or until potatoes reach desired doneness.

Reviews

[Susie D]

We really liked these & they were super easy! I baked on a foil lined pan & served with Recipe #475184. Thank you for sharing the recipe!

 

[Junk Food]

Been making a modified version of these for a while now to reduce the sodium and fat levels for my large family. I add 2,3 more potatoes and reduce the fat by using 1/4 cup of Extra Virgin Olive Oil. It tastes divine and my large family requests it every few weeks. Also, I have used a variety of potatoes including mixing types and it never fails.

 

[unmistakable1]

These were a great accompaniment to our burgers. As another reviewer suggested, I didn't peel these. I also didn't measure the oil -- just kinda eyeballed it -- so I think it was less than 1/3 cup; we used extra virgin olive oil. I substituted recipe #24952 in place of store-bought, and it turned out great! Oh, and I ended up baking my potatoes at 400 degrees (apparently, I don't know how to read, LOL), didn't stir them at all, and they tested done at 25~30 minutes. Definitely going in the keeper files! :)

 

[Kim S.]

This is a good recipe but my potatoes came out too oniony. But, it may have been the soup mix (it was just the store brand). So, next time, I will use salt and pepper in place of the soup mix - or some other seasoning.

 

[Rita1652]

So very very easy and tasty! I just scubbed the potatoes and sliced no peeling. I did turn them a couple of times while baking.