Yield: 1 Servings
|5||Potatoes (up to 6)|
|1||Envelope onion soup mix|
|2 tablespoons||Oil (I use olive oil; any vegetable oil is fine) (up to 3)|
|2 tablespoons||Worcestershire sauce (up to 3)|
I never liked that name...but that's what my cousin Shelah called them, and she gave me the recipe. I called them Roasted Potatoes. In fact, I'm going to a cookout tonight, and am bringing them by request, so the house is filled with the wonderful smells while it's baking. I tend not to cook with soup mix, but this recipe is unbelievably wonderful and everyone who's tried it loves it! Plus, they're pretty easy too! Cut the potatoes into small chunks, leaving on the skin. To give you an idea of the size...I cut the potatoes in half lengthwise, then each half into thirds lengthwise, and then cut 3-4 times crosswise. Slice the onions.
I usually cut them in half lengthwise, put the cut side down, and then cut that into thin slices. Mix together the potatoes, onions, soup mix, oil & worcestershire sauce. Put in baking dish and bake, uncovered, at 350 degrees, stirring occasionally, for about an hour, or until the potatoes are very browned and the onions are brown and carmelized.
My notes: I usually add a few tablespoons water to the ingredients at the beginning also. I think it keeps it from sticking as much. This does stick to the pan...if you're not using a non-stick pan, use PAM spray. It's helps somewhat, but I find when I stir it, as the potatoes cook and dry up a bit (which is good...this shouldn't be saucy), it does stick. I just scrape as I mix...the carmelized bits scraped up with it add to the flavor and color.
Also, I find that towards the end of cooking, when it's done but not browning quickly enough, I raise the heat a bit to about 375 for a short time. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Aug 31, 1997