It’s easier than mashed potatoes and my family loved it! I made them exactly as the recipe calls for. Exceptional flavour, tender but crispy, in the oven in eleven minutes. I used Yukon Gold potatoes because that’s what I like, and I didn’t peel them. I stirred them when I took the foil off and then again after 15 minutes. I made creamy beef chops with herbs from this site, and it was a marriage made in gourmet heaven! There were only a few potatoes left, and my husband warmed it up to go with his eggs the next morning. That’s what we call company food!
- 2 pounds potatoes, cut into half-inch thick pieces
- 1 onion, halved and each half quartered
- ½ cup canola oil
- ½ cup of olive oil
- 4 cloves of garlic
- 1 envelope of onion soup mix
- 1 tablespoon chopped fresh rosemary or more to taste
- 1 tablespoon freshly ground black pepper
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine potatoes and onion in a roasting pan; cover with canola and olive oil. Add garlic, onion soup mixture, rosemary, and black pepper and stir until potatoes and onion are well coated. Cover the roasting pan with aluminum foil.
- Roast in preheated oven for 25 minutes. Remove the foil and continue roasting until the potatoes and onion are golden brown and the edges are crispy, 15 to 30 minutes.
Crispier = only covered for 10 minutes. Less crispy = covered (can then be whipped or mashed for an incredible puree). I also like to sauté peppers on the stovetop 10 minutes before serving and present them on the roasted vegetables.
Stir with a large spoon every 15 minutes if you are embarrassed to have a few pieces seized in the pan.