|2 pounds||Russet potatoes; scrubbed, cut into|
|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|
|1 teaspoon||Dried thyme; crumbled|
|1 teaspoon||Dried oregano; crumbled|
|1 teaspoon||Dried marjoram; crumbled|
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.
Bon Appetit October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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