Serves: 8 | Prep Time: 15 mins | Cooking Time: 40 mins
INGREDIENTS:
1 (1 ounce) envelope dry onion soup mix
2 pounds red potatoes, halved
⅓ cup olive oil
INSTRUCTIONS:
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.
Note:
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.
