1/2 cup olive or begetable oil
1/4 cup butter or margarine, melted
1 envelope onion soup mix
1 tsp. dried thyme
1 tsp. dried marjoram
1/4 tsp. pepper
2 pounds red potatoes, quartered
Minced fresh parsley
In a shallow bowl, combine the first six ingredients. Add potatoes, a few at a time; toss to coat. Place in a single layer in a greased 15-in.x 10-in. baking pan. Drizzle with remaining oil mixture. Bake, uncovered, at 450 degrees for 50 -55 minutes or until tender, stirring occasionally. Sprinkle with parsley.
Yield: 6 servings.
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