Name: Roasted Onions and Potatoes
Yield: Serves 8
Ingredients: 2 pounds russet potatoes, scrubbed, cut into wedges; 2 onions, cut into chunks; 1/3 cup olive oil; 1/4 cup (1/2 stick) butter, melted; 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

Recipe information

Yield
Serves 8

Ingredients

2 pounds russet potatoes, scrubbed, cut into wedges

2 onions, cut into chunks

1/3 cup olive oil

1/4 cup (1/2 stick) butter, melted

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

Preparation

Preheat oven to 450°F. 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.