Serves: 8 | Prep Time: 15 mins | Cooking Time: 40 mins
1 (1 ounce) envelope dry onion soup mix
2 pounds red potatoes, halved
⅓ cup olive oil
Preheat oven at about 450 degrees F (230 degrees C)
Combine soup mix, red potatoes, and olive oil in a large bowl. Close the bag, and shake until potatoes are fully covered.
In a medium baking dish, pour the potatoes and bake for 40 minutes in a preheated oven, stirring occasionally.
If you have any leftovers, roasted red potatoes are super easy to reheat the next day. Just hold them in the fridge in an airtight container for up to 2 to 3 days. When you’re about to eat them, just pop them for 30 to 60 seconds in the microwave until heated. Together with some chicken and broccoli, these are great for a healthy lunch idea.