Prep 10 mins
Cook 40 mins
This is so easy! Have nicely roasted potatoes in less than an hour. I found this in the Chicago Sun-Times.
- 2 lbs russet potatoes
- 1⁄3 cup oil
- 1 envelope onion soup mix
- Preheat oven to 375°.
- Cut potatoes into wedges or chunks and place in a large mixing bowl; toss with oil and onion soup mix.
- Place potatoes on a large baking sheet in a single layer and bake about 40 minutes or until potatoes reach desired doneness.
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!
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.
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! :)