Crisp Onion-Roasted Potatoes

Crisp Onion-Roasted Potatoes

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 8

    • About This Recipe

    “You may omit the thyme or marjoram and substitute other herbs like oregano. Make them to your liking.This is a high fat recipe you can cut it back by only spraying the potatoes with Pam or other such spray and then sprinkle the herbs over the pottoes coating them.They will still be tasty and much healthier”

    Ingredients

  • 1 (1 1/4 ounce) envelopesonion and mushroom soup mix or 1 (1 1/4 ounce) envelopes onion soup mix
  • 1/4 cup lite olive oil or 1/4 cupvirgin olive oil
  • 1/4 cup butter or 1/4 cupmargarine, melted
  • 1teaspoonthyme
  • 1teaspoonmarjoram
  • salt & pepper, to taste
  • 2lbspotatoes, peeled and quartered

    • Directions

  • Heat oven to 450F degrees.
  • In a shallow baking dish mix all the ingredients except the potatoes, thoroughly blend the spices oil etc.
  • Add potatoes and turn to coat all sides.
  • Bake stirring the potatoes occasionally for about 1 hour or until the potatoes are tender and golden.

    • Reviews

  • “I cut this recipe in half, they were delicious, very tastey!!We ate half of them and I reheated the other half for supper the next night, they were just as good reheated!!, just a little crispier.Thanks Bergy, for sharing a good recipe!!”

  • “Delicious!I didn’t have onion soup mix so I used a Good Seasonings dressing mix instead and it worked wonderfully!I will definitely make these again!Next time I will use only 1/4 cup of olive oil as they were more “juicy” than crispy.”

  • “Every member of my family enjoyed these potatoes (even my teenager).The only adjustment I made was using less oil and adding two small grated cloves of garlic.These were delicious!”

  • “These were very yummy!I too added some crushed garlic and rosemary.So easy too!”

  • “I was looking for a different way to cook my usual roasted potatoes.I did make two changes.First, I only used about 2 tbs of oil, and also I used rosemary & oregano instead of the other herbs- and added crushed garlic to the mix as well.They were very flavorful, and cooked in about 45 minutes in my oven.Thanks for sharing!”

  • “Oh Yum!The thyme and marjoram really added a different flavor than just the packet.Our whole pan vanished quickly!A real keeper!”

  • “The aroma while these were baking was just fabulous. I used the recommended herbs and we all enjoyed the flavor. Keeper for sure!:)”

  • “These roasted potatoes are so good. I followed your directions of using thyme and marjoram, and they tasted wonderful.I will make them again except I might try a different herb and use a little less oil. Thanks a bunch Bergy….”

  • “These potatoes are soooo good…and such a versatile recipe!”

  • “I have wanted to try these for ages, and finally got round to making them today.I have found so many simple recipes here on Zaar and all with using ingredients I never would have considered trying.These are so tasty and just such a great idea, I loved the onion flavour from the soup but best of all was the crispy texture.My teenager was very appreciative and thats always a good thing!”

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