What a crazy month it’s been. Besides picking up a third job, I’m moving this week and decided to visit my parents home in New York this weekend. I’m glad I did, because I was looking for a new recipe to blog about, and then my mom served me her roasted potatoes. Problem solved. Thanks mom.

These potatoes are roasts and oniony, and paired perfectly with some steak and a salad.
Ingredients
4 russet potatoes, rinsed [$3]
Lipton onion soup mix [$3]
Seasonings, which my mom had on hand, and you can mix and match your favorites.
EVOO
Salt and pepper
Garlic powder
Onion powder
Dried thyme
Dried oregano
Dried basil
Italian seasoning

Directions
Preheat oven to 400.
Cut potatoes into wedges. My mom likes to use an apple corer to cut the potatoes.
In a ziplock bag, put a 1/4 cup oil, a whole bag of the onion soup ,it, and about a teaspoon if each of the seasonings. Adjust to taste. Place in a oven safe dish and bake for about 45 minutes.
Now while the seasonings all come together for a great flavor, it’s the onion soup that makes the difference here. If you’re gonna forget any seasoning, don’t let it be that.
Serve with steak and salad and enjoy!

-L