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Oven Potatoes Recipe

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This recipe for Oven Potatoes is from Stevens Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds potatoes - I use either Russet or red (red are the best for this due to sugar consistency)
1 stick of butter
1 chopped onion
3 garlic cloves
salt & pepper to taste
red pepper flakes (optional)

and add one of the following options:
1/2 cup of fresh thyme, rosemary, parsley, sage (all or any combination)
or
one package of Lipton onion soup
or
1/2 cup of chopped fresh parsley
Directions:
Directions:
I try to use red potatoes because of their consistency - they are perfect for this dish if I can get them

Red Potatoes - wash, leave skin on, cut into bite size pieces, cover with water and bring to boil for 5 minutes and then drain. If Russet potatoes, peel and cut and cook the same way.

Melt butter, add onions and garlic, saute and place in 9 x13 dish, add cooked potatoes and toss, at this point either add Lipton soup and bake or add fresh herbs from garden and bake till roasted 45-60 minutes.

If I add the fresh herbs I chop up thyme, oregano and toss in, lay the Rosemary sprig in there whole and stir around and when done sprinkle fresh parsley throughout.

I use the Lipton recipe more in the winter when fresh herbs are not as accessible.

The oven should be around 375 for about 45 minutes until they brown
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe is in here for my Aunt Nancy and my husband Tom who love these potatoes.They are easy and I have changed them up in so many ways.

 

 

 

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