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Onion Roasted Potatoes

This healthy recipe comes from NDSU Extension Service.


  • 1 envelope onion soup mix
  • 2 lbs. potatoes, cut into large chunks
  • 1/3 c. olive or vegetable oil
  • Dried parsley flakes (optional)


Preheat oven to 400 F. Wash potatoes thoroughly. Peel if desired. Place ingredients in large reclosable plastic bag. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan. Discard bag. Bake potatoes, stirring occasionally, 40 minutes or until they are tender and golden brown. Sprinkle with parsley if desired.


Makes eight servings.

Per serving: 184 calories, 9.6 grams (g) fat, 22 g carbohydrate and 2.7 g fiber.

Filed under: vegetables, bake, side dishes
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