by Samantha Cialdella, Account Coordinator
This side is so easy and goes well with almost any dish!
Let’s be honest, most of us love potatoes in any form. Whether it’s french fries, mashed potatoes, or hash browns, you can definitely count me in!
My mother has been making these roasted potatoes for years, and I’ve never grown tired of them. If anything, I love them more every time I eat them. Whether they are a side for chicken, pork chops, or if you’re like me and you could eat them as a dish of their own, you really can’t go wrong.
Ingredients:
2 bags of small red potatoes
½ stick of salted butter
Extra virgin olive oil
2 packets of Lipton onion soup mix
1 tsp marjoram
1 tsp thyme
Instructions:
- Preheat the oven to 525 degrees.
- Cut the potatoes into fourths (bite-sized pieces). You want to ensure they are about the same size so that they will cook both evenly and quickly. Two bags should be enough to cover a large baking sheet.
- Melt ½ stick of butter in a microwave safe bowl. Add enough extra virgin olive oil to equal the amount of melted butter in the bowl.
- Pour this mixture into a separate bowl from the potatoes. Add 2 packets of Lipton onion soup mix, 1 teaspoon of marjoram, and 1 teaspoon of thyme to the butter and oil mixture. Mix this well to ensure the ingredients are evenly distributed.
- Add the cut potatoes to the mixture and stir until they are evenly coated.
- Put the potatoes back on your baking sheet, and put them in the oven on the center rack. Once you can hear them start to sputter, take the tray out and flip the potatoes to crisp the other side. They should roast for about 25-30 minutes total. I would recommend keeping an eye on them to ensure they do not burn. The best way to tell if they are done is to do a taste test.
- Once the potatoes pass your taste test, let them cool and enjoy!
