Onion Roasted Potatoes

by admin on August 27, 2009

This is one of my foundation recipes in my arsenal for entertaining.  It’s easy to prepare and I haven’t met a person yet who dislikes it.   It’s just good, basic, “meat and taters” kind of dining.

Potatoes 2.5 – 3 pounds 11 pounds 15 pounds
Onion Soup Mix, powdered 1/2 packet 1 packet 2 packets
Olive oil
Number of steam pans 9X13 1 2
Serves how many 8-10 40 55-60

The best potatoes to use for this dish are a variety of red skin/yellow flesh potatoes called Klondike Red.  I buy them from Target Superstore.  Excellent texture and flavor.

Cube potatoes into 1 inch or bite sized pieces into large bowl.  Drizzle olive oil over potatoes and add the onion soup mix packet. Mix by hand until potatoes are uniformly covered.  Spray pan with Pam or grease lightly.  Place potatoes in pan.  Bake, uncovered in 350 oven, for 45 minutes or until cubes are tender.  For the larger servings in the steam pans, I put the pan in the oven an hour and 15 minutes before serving time, checking about halfway through to make sure the potatoes in the center of the pan are cooking evenly.  If potatoes are done before serving, simply decrease oven temp to 145 degrees and cover with foil.  Potatoes hold their heat very well.

Variation:  Rosemary Roasted Potatoes.  Instead of the powdered onion soup mix, add chopped fresh rosemary. Bake according to directions for onion roasted potatoes.

Print Friendly, PDF & Email

{ 0 comments… add one now }

Previous post:

Next post: