Slightly crisp on the outside and tender on the inside, these potatoes are a hit with the family. This side dish is one of my favorites because the soup mix glazes the potatoes so nicely and it's very simple to prepare. -Schelby Thompson, Camden Wyoming, Delaware
- 2 pounds red potatoes, sliced 1/2 inch thick
- 1/3 cup canola oil
- 1 envelope onion soup mix
- Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender. Yield: 6-8 servings.
Originally published as Onion-Roasted Potatoes in Taste of Home April/May 1995, p31
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