These are fast and tasty!
Ingredients:
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 C extra-virgin olive oil
1 envelope dry onion soup
Directions:
Preheat the oven to 350 degrees F. Cut potatoes into bite size pieces. In a large bowl mix the oil and onion soup. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. A variation of this is to use fresh garlic and rosemary instead of the onion soup mixture.
Ingredients:
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 C extra-virgin olive oil
1 envelope dry onion soup
Directions:
Preheat the oven to 350 degrees F. Cut potatoes into bite size pieces. In a large bowl mix the oil and onion soup. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. A variation of this is to use fresh garlic and rosemary instead of the onion soup mixture.
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