Oven-Roasted Potatoes (Cindy Pollard)

By LADONMANK

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.