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!

Enjoy!