Crispy oven roasted potatoes flavored with garlic, rosemary, thyme, and my homemade onion soup mix. Or use a packet of store bought.
These flavorful, crispy roasted potatoes are so delicious served with just about any kind of meat; pork, chicken, beef, turkey, even fish! And it’s one of the easiest potato dished ever. You don’t even have to peel them!
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These potatoes are a dish that my friend, Karen, told me about a long time ago. They’re really easy, but super tasty. Originally I used a store bought soup packet.
But now I use my DIY Homemade Onion Soup Mix. It has so much more flavor, imho. This is my last batch so it’s time to mix up some more. I usually mix them 4 at a time, assembly line fashion.
Hubby’s bbqing some chicken leg quarters on his new grill. It was an early Father’s Day present. And by present I mean “Go pick out a new grill just make sure it’s not the most expensive one they sell”.
These roasted potatoes are the perfect side dish for chicken. In fact they go with just about anything.
Start by cutting up some new red potatoes. If you can’t find the baby ones, the larger ones will work just fine. Cut the new potatoes in half or quarters, the larger ones in bite-sized chunks. You don’t even have bother with peeling.
Put them in a large mixing bowl…
…and add the remaining ingredients.
Stir them well to get coated all over.
Spread the potatoes in all their onion-garlic-herby glory in a single layer on a sheet pan.
Roast for 30-35 minutes, stir them around every 10 minutes or so. When they’re nice and brown they’re ready to serve.
FYI, if you have leftovers they’re great with eggs the next day!
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