Oven-Roasted Potatoes

By Addie

“We could smell these potatoes roasting as soon as we walked in Grandma's front door.”

Ingredients

• 1/2 cup olive oil
• 4 tablespoons butter, melted
• 1 (1-ounce) envelope onion soup mix
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1/4 teaspoon black pepper
• 2 pounds small new red potatoes, scrubbed, cut in half

Preparation

Step 1

Preheat the oven to 350°F.


Combine olive oil, butter, soup mix, thyme, marjoram and black pepper in a small bowl and mix well.


Place potatoes in a large bowl. Pour olive oil mixture over potatoes and toss to coat evenly.


Arrange potatoes in a 13 × 9-inch baking dish.


Roast, turning occasionally, until potatoes are tender, about 1 hour. Serve hot.
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Grandma's Secret Trick:

If she couldn't find potatoes smaller than a golf ball, Grandma still could make Oven-Roasted Potatoes. She just selected larger red potatoes and cut them into quarters. She roasted them for 45 minutes to 1 hour, turning them once or twice so all the surfaces got roasted to a golden crisp.