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Crisp Onion-Roasted Potatoes

MattMatt Fitzsimmons


  • 1 envelope Lipton Onion Soup mix
  • 1/2 cup vegetable oil
  • 1/4 cup margarine, melted
  • 1 tsp. thyme leaves
  • 1 tsp. marjoram leaves
  • 1/4 tsp. pepper
  • 2 lbs. all-purpose potatoes, cut into quarters


  • 1

    Preheat oven to 450°F

  • 2

    In shallow or roasting pan, thoroughly blend all ingredients except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring potatoes occasionally, for 60 minutes or until potatoes are tender and golden brown.

  • 3

    Garnish, if desired, with chopped parsley.



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