Home-Style Potatoes Recipe

5 1 1
Publisher Photo

Home-Style Potatoes Recipe

Read Reviews
5 1 1
Publisher Photo
"This is a deliciously different way to prepare potatoes, and it's so easy," assures June Formanek from Belle Plaine, Iowa. "If there happen to be any leftovers, they're just as good the next day."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 6 medium potatoes, sliced 1/4 inch thick
  • 3/4 cup water
  • 1/2 cup butter or margarine
  • 1 envelope onion soup mix
  • 1/2 teaspoon dried rosemary, crushed

Directions

Place potatoes in a greased 2-qt. baking dish. In a saucepan, combine water, butter, soup mix and rosemary; heat until butter is melted. Pour over potatoes. Cover and bake at 350° for 40 minutes. Uncover; bake 20 minutes longer or until the potatoes are tender. Yield: 6-8 servings.
Originally published as Home-Style Potatoes in Quick Cooking January/February 1999, p8

Nutritional Facts

1 each: 236 calories, 12g fat (7g saturated fat), 31mg cholesterol, 434mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 4g protein.

  • 6 medium potatoes, sliced 1/4 inch thick
  • 3/4 cup water
  • 1/2 cup butter or margarine
  • 1 envelope onion soup mix
  • 1/2 teaspoon dried rosemary, crushed
  1. Place potatoes in a greased 2-qt. baking dish. In a saucepan, combine water, butter, soup mix and rosemary; heat until butter is melted. Pour over potatoes. Cover and bake at 350° for 40 minutes. Uncover; bake 20 minutes longer or until the potatoes are tender. Yield: 6-8 servings.
Originally published as Home-Style Potatoes in Quick Cooking January/February 1999, p8

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHome-Style Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lidjzl0 User ID: 3723782 250393
Reviewed Jul. 13, 2016

"Omg. These potatoes are so good! I have used red potatoes, yukon gold, fingerlings and russet potatoes. I use a mandolin to slice the potatoes. I bake them about 10 minutes longer than the recipe and do not use tosemary but add a good bit of crackef black pepper."

Loading Image