Crispy Roasted Potatoes

Roasted Potatoes

• 1 envelope onion soup mix
• ½ cup olive oil
• ¼ cup butter — melted
• 1 teaspoon thyme — dried
• 1 teaspoon marjoram — dried
• ¼ teaspoon black pepper
• 2 pounds russet potatoes — scrubbed and cut lengthwise into 6 to 8 wedges each, about 1 inch thick
• As needed parsley (optional) — finely chopped; optional, for garnish

1. Prepare the Oven and Pan: Preheat oven to 450°F. Set out a large shallow metal roasting pan or rimmed baking sheet. No additional greasing is needed.
2. Make the Seasoning Mixture: In the roasting pan, stir together onion soup mix, olive oil, melted butter, thyme, marjoram, and black pepper until evenly blended.1 envelope onion soup mix, ½ cup olive oil, ¼ cup butter, 1 tsp thyme, 1 tsp marjoram, ¼ tsp black pepper
3. Coat and Arrange the Potatoes: Add the potato wedges and toss thoroughly until evenly coated. Arrange them in a single layer with a little space between the pieces and one cut side against the pan.2 pounds russet potatoes
4. Roast the Potatoes: Roast uncovered for about 60 minutes, turning after 20 minutes and again as needed. Begin checking at 45 minutes. The potatoes are done when the cut sides are deeply browned, the edges are crisp, and the centers are easily pierced with a fork.
5. Finish and Serve: Sprinkle with chopped parsley, if using, and serve immediately.parsley, optional