Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 6 Servings
If you are looking for a new and easy recipe to try today that will surely impress your loved ones and friends, then this is the one for you! Oh, man, with these very minimal ingredients, you will have the best lunch or dinner ever! Potatoes and onions roasted to perfection. That is your dish to serve! Are you excited? Well, it is time to go to your kitchen and start prepping. Have a magnificent day, friends, and I hope you are all well today. Don’t forget to share this recipe with your peers as well. Invite your friends over and enjoy these delicious treats with them. Enjoy!
Ingredients:
1 envelope onion soup mix
1 tbsp chopped fresh rosemary or more to taste
2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
1 tbsp freshly ground black pepper
½ c canola oil
½ c olive oil
4 cloves garlic
Directions:
Prepare the oven and preheat to 225 degrees C or 450 degrees F.
In a roasting pan, add the onion and potatoes.
Drizzle canola oil on top and toss until well coated.
Add the rosemary, garlic, onion soup mix, and black pepper. Stir until well mixed.
Cover with foil the entire roasting pan.
Place the roasting pan inside the preheated oven and roast for about 25 minutes.
Remove the foil cover and roast for another 30 minutes or 15 to 30 minutes or until potatoes and onions are crispy.
Remove from the oven and allow them to cool for a few minutes.
Serve and enjoy!
Note:
For a crispier texture, roast for another 10 minutes. Enjoy!
I usually serve this dish with fried chicken.
Nutrition Facts:
Calories: 474.3 | Protein: 4g8 % | Carbohydrates: 34.3g11 % | Dietary Fiber: 4.6g19 % | Sugars: 3g | Fat: 37g57 % | Saturated Fat: 4g20 % | Vitamin A Iu: 15.4IU | Niacin Equivalents: 2.6mg 20 % | Vitamin B6: 0.5mg33 % | Vitamin C: 34.1mg57 % | Folate: 31.9mcg8 % | Calcium: 46mg5 % | Iron: 1.8mg10 % | Magnesium: 41.4mg15 % | Potassium: 715.9mg20 % | Sodium: 424.2mg17 % | Thiamin: 0.2mg16 % | Calories From Fat: 332.9
Ingredients
- 1 envelope onion soup mix
- 1 tbsp chopped fresh rosemary or more to taste
- 2 pounds potatoes, sliced into 1/2-inch-thick pieces
- 1 onion, halved and each half cut into quarters
- 1 tbsp freshly ground black pepper
- ½ c canola oil
- ½ c olive oil
- 4 cloves garlic
Instructions
Prepare the oven and preheat to 225 degrees C or 450 degrees F.
In a roasting pan, add the onion and potatoes.
Drizzle canola oil on top and toss until well coated.
Add the rosemary, garlic, onion soup mix, and black pepper. Stir until well mixed.
Cover with foil the entire roasting pan.
Place the roasting pan inside the preheated oven and roast for about 25 minutes.
Remove the foil cover and roast for another 30 minutes or 15 to 30 minutes or until potatoes and onions are crispy.
Remove from the oven and allow them to cool for a few minutes.
Serve and enjoy!
Notes
For a crispier texture, roast for another 10 minutes. Enjoy! I usually serve this dish with fried chicken. Nutrition Facts: Calories: 474.3 | Protein: 4g8 % | Carbohydrates: 34.3g11 % | Dietary Fiber: 4.6g19 % | Sugars: 3g | Fat: 37g57 % | Saturated Fat: 4g20 % | Vitamin A Iu: 15.4IU | Niacin Equivalents: 2.6mg 20 % | Vitamin B6: 0.5mg33 % | Vitamin C: 34.1mg57 % | Folate: 31.9mcg8 % | Calcium: 46mg5 % | Iron: 1.8mg10 % | Magnesium: 41.4mg15 % | Potassium: 715.9mg20 % | Sodium: 424.2mg17 % | Thiamin: 0.2mg16 % | Calories From Fat: 332.9
