Crisp Onion-Roasted Potatoes - cooking recipe

Ingredients

1 envelope onion or onion-mushroom recipe soup mix
1/2 c. olive or vegetable oil
1/4 c. margarine, melted
1 tsp. thyme leaves (optional)
1 tsp. marjoram leaves (optional)
1/4 tsp. salt
2 lb. all-purpose potatoes, cut into quarters (washed, of course)

Preparation

Preheat oven to 450\u00b0.
In shallow baking pan, thoroughly blend all ingredients except potatoes.
(It is possible to do these with less oil and margarine than the recipe calls for.
I use only enough to coat the bottom of the pan I'm using.)
Add potatoes and turn to coat.
Bake, turning occasionally, 60 minutes (usually less) or until potatoes are tender and golden brown.
Garnish, if desired, with parsley.
Makes about 8 servings.