Saturday, June 12, 2010

Weekend Recipe: Country Potatoes

These potatoes are as easy to prepare as they are to scarf down delicately eat. 

All kidding aside, these babies come with a warning: they disappear FAST!

Country Potatoes

4 large Russet potatoes (or the equivalent amount of red, they're delicious too!)
Olive oil
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!



Katie said...

mmm...I use dry onion soup mix on roast beef - never thought about using it for anything else! These look great!

Katie said...

Thanks for visiting Dorese!!! I love my Canon!

Lisa @ Fern Creek Cottage said...

I'm saving this recipe and am going to make it. The recipe sounds so yummy! And the photo makes me hungry!