1/2 cup olive OR vegetable oil1/4 cup butter OR margarine, melted
1 envelope onion soup mix
1 tsp dried thyme
1 tsp dried marjoram
1/4 tsp black pepper
2 pounds red potatoes, quartered (bite-size chunks)
1. In shallow bowl, combine the first six ingredients. Add potatoes, a few at a time; toss to coat.
2. Place in a single layer in a 9x13 baking pan. Drizzle with remaining oil mixture.
3. Bake, uncovered, at 450 degrees for 50-55 minutes or until tender. Stir occasionally.
Santa Cruz, 2005
Recipe from: Mindy via 2000 Taste of Home Annual Recipes
No comments:
Post a Comment