WHY THIS RECIPE WORKS:
- Just the right amount of olive oil makes the potatoes crisp without becoming greasy.
- Simply seasoning them with salt and pepper and a hint of fresh thyme allows the potatoes to remain the star of the show.
- Roasting Potatoes
- ¼ cups Olive Oil
- 1 package French Onion Soup Mix
Wash and dry potatoes. Cut them into quarters lengthwise.
Microwave them in a Ziploc bag for about 10 minutes. They should be just tender.
Pour about a quarter of a cup of olive oil over the hot potatoes. I usually do this over the sink because my bag invariably starts to leak. Make sure the potatoes are all covered in oil.
Tip in about half a packet of french onion soup mix. Try to get an even cover over the potatoes by mixing them around in the bag. I like a lot on mine so I usually add the rest of the packet!Advertisements
Spread potatoes evenly onto a baking tray. I line mine with foil and then with with a sheet of baking paper. (Washing up is then much easier!)
Pop into a preheated oven. Bake at 175C (350F) for about 45 minutes or until brown and crispy on the edges.
*The soup mix packet I use is 55 grams. In Australia it is called ‘French Onion Soup” mix. I have used various types in Vienna. Some I have just had to guess by the pictures on the packet (my German is still progressing). As far as I can tell, any type of dry soup mix with an onion base works fine.
Prep: 15 mins
Cook: 45 mins
Serving size: 1/6