Good & Good For You!

Roasted Onions and Potatoes

Tender russet potatoes, onions and a special blend of spices come together to create a deliciously versatile side dish that goes well with just about anything.

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

Preheat oven to 450ºF.

Combine all ingredients in large roasting pan. Toss well.

Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour or so. Test the potatoes for doneness and cook 15 minutes longer if needed.