1 envelope onion soup mix
4 medium all-purpose potatoes cut into
large chunks (about 2 lbs.)
1/3 cup olive oil
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| Po-tay-toes! |
Preheat oven to 425F. Combine all ingredients in 13 x
9-inch baking or roasting pan.
Bake, stirring occasionally, until potatoes are tender
and golden brown, about 35 minutes.
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| Served with some nice store-bought gluten-free ravioli! |
My Rating: 3/5 "Love the consistency of these. Unfortunately the flavor isn't all that exciting. I mean, I'd eat them again without complaining, but it's not something I'd get super pumped for."
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