This recipe for Oven Roasted Potatoes, by Jeanne Porterfield, is from Feeding The Flock,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. red potatoes, sliced 1/2" thick 1/3 c vegetable oil 1 envelope dry onion soup mix
Combine all ingredients in a large plastic bag. Shake until well coated. Empty bag onto an ungreased baking pan 13 X 9. Cover and bake at 350º for 35 minutes. Uncover and bake 15 minutes longer or until potatoes are tender.
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