roasted onions and potatoes
- Categories
- October 199
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Russet potatoes; scrubbed, cut into |
| ; wedges | |
| 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 |
| ; package) | |
| 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.
Serves 8.
Bon Appetit October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Similar recipes
- Dilled brown bread
- Double olive pasta
- Fiesta zucchini
- Goat cheese salad
- Goat cheese souffles
- Herb crust
- Lemon pudding cookies
- Liptauer spread
- October cake
- Pasta with lentils
- Pecan toffee
- Potato-onion cakes
- Pumpkin bread puddings
- Salade vigneronne
- Sauteed watercress
- Schooner salad
- Sesame broccoli salad
- Shallot bruschetta
- Simple chicken curry
- Souvaroffs
Random recipe of the day
Follow us
