All kidding aside, these babies come with a warning: they disappear FAST!
4 large Russet potatoes (or the equivalent amount of red, they're delicious too!)
1 packet dry onion soup mix
Preheat oven to 425 degrees. Scrub and cube potatoes into 1-inch pieces and place on a large baking sheet with sides. Spread them out into a single layer. Drizzle olive oil over the whole pan, then sprinkle with the dry onion soup mix. Bake in preheated oven for 25 minutes, stirring every 7-10 minutes to coat all potatoes in oil and soup mix. You'll know they're done when they're beginning to brown, and when a fork inserted into one goes in smoothly without resistance. (You know the texture a baked potato is, right?)
Coming from an expert on eating only leftovers which still taste good after being in the refrigerator: These country potatoes taste great after a day or two in the ol' fridge. Mac and cheese, not so much. Hash browns don't either. But THESE, these are just as good reheated!