Herbed Oven Potatoes Recipe



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Herbed Oven Potatoes

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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.


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