Herbed Oven Potatoes
Taste of Home
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Mom loves to use the fresh new potatoes my husband, John, and I share from our garden for this yummy recipe. The well-seasoned potato chunks are an excellent side dish for fish, poultry or meat. It's easy to make since there's no peeling required.
SERVINGS: 6
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 50 min.
Ingredients:
- 1/2 cup Crisco® Light Olive Oil
- 1/4 cup butter, melted
- 1 envelope onion soup mix
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1/4 teaspoon pepper
- 2 pounds red potatoes, quartered
- Minced fresh parsley
Directions:
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. x 1-in. baking pan.
Drizzle with remaining oil mixture. Bake, uncovered, at 450° for 50-55 minutes or until tender, stirring occasionally. Sprinkle with parsley. Yield: 6 servings.