Wednesday, December 26, 2012
Roasted Red Skin Potatoes
Adapted from an old favorite of ours. Pam called these "Corey's Roasted Potatoes." I tweaked it a bit and now the name is even more appropriate!
2.5 to 3 lbs Red Skin Potatoes, cleaned & cut into 8 wedges each (leave skin on)
1/4 cup Olive oil (or you may use a bit less)
1 envelope Onion soup mix
1 1/2 tsp Dried rosemary
1/2 tsp Kosher salt (or to taste)
1/4 tsp Black pepper (or to taste)
1. Preheat oven to 450 degrees.
2. In a large roasting pan, add the potatoes, oil, onion soup mix, rosemary, salt and pepper. Mix thoroughly until the potatoes are well coated.
3. Place pan in oven and let cook for around one hour. Mix every 15 minutes.
Enjoy with almost entree!