This recipe for Oven Roasted Potatoes, by Kimberly Frank, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 envelope lipton onion soup mix 2 lbs. potatoes, cut in chunks 1/3 c. olive oil
Preheat oven to 375 degrees. In a large bag or marinating bowl add all ingredients and shake until all are coated. Let sit for 15 minutes or more. Bake in a shallow pan until tender, stirring occasionally for 45 minutes or until tender and crispy.
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