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.
