As I mentioned, I spent the weekend with my family in Buffalo. Of course, we spent time in the kitchen cooking some cozy meals to block out the Buffalo snow. (You read that correctly. It was snowing. In April. Sigh.) Being a good Irish man, my dad loves potatoes. So, Mom and I had to incorporate his favorite tuber into our Sunday supper.
Now, I must admit, I'm not the biggest potato fan personally. I do love orange, sugary sweet potatoes. But plain, old Russets? Eh, not so much. There are a few preparations, though, that get me jazzed about all-purpose potatoes.
My mother-in-law introduced me to the simplest way of roasting potatoes. She raised three hungry boys, so she knows her stuff when it comes to fast and delicious! The family secret is this: onion soup mix. You just sprinkle it over chopped potatoes, bake, and, voila! Dinner is served. So if you have a packet of onion soup mix left over from your pot roast, then this spud's for you!
Source: My Fabulous Mother-in-Law (I should probably give the ultimate credit to Lipton, because they do list this recipe on the back of the box.)
2 pounds of your favorite potatoes, cut into 1" pieces
2-3 tablespoons olive oil
1 envelope onion soup mix
Preheat oven to 425 degrees. Spread potatoes onto a large baking sheet so they're in one layer. Drizzle with olive oil and sprinkle with onion soup mix. Stir so potatoes are evenly coated. Roast in preheated oven for 35-45 minutes, until potatoes are golden brown and tender, stirring halfway through. Serve with ketchup.