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Roasted Onions and Potatoes

By Carol Rock

4.2

(19)

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

  1. 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.

TagsRusset PotatoPotatoRoot VegetableVegetableOnionSideDinnerGluten FreeNut FreeVegetarianEasyRoastBon Appétit
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