Roasted Potatoes and Onions - Amy Lynn's Kitchen

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

rosemary

💰Cheaper: dried rosemary

Dried rosemary is more accessible and has a longer shelf life.

thyme

💰Cheaper: dried thyme

Dried thyme is more accessible and has a longer shelf life.

Preheat your oven to 400 degrees.

Take a baking sheet, line it with foil, and spray it with nonstick cooking spray; set it aside.

Cut each potato into wedges, trying to make sure that each piece is about the same size, and place them into a large bowl.

Cut the medium onion into strips and place them into the bowl with the potatoes.

Pour 1/3 cup of olive oil over the vegetables.

Sprinkle on one packet of Lipton onion soup and dip mix.

Stir the mixture together until everything is well coated.

Place the mixture onto your prepared baking sheet and spread it out evenly.

Roast in the oven for 25 to 40 minutes, depending on the size of your cut potatoes, turning the potatoes and onions over once during roasting.

Remove from the oven once the potatoes are fork tender.

Cooking Techniques

Equipment Needed

Spice Level: