Page 69 - Harrington Family Recipes

Crispy, Crunchy Onion Potatoes

Serving Size : 8 Preparation Time :0:00
Categories : Vegetables and Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb russet potatoes -- unpeeled
2 lg onions -- cut in chunks
1/4 c olive oil
1/4 c butter -- melted
1 tsp thyme
1 tsp oregano
1 tsp marjoram
1 env onion soup mix

Preheat oven to 450 degrees. Cut potatoes into 8ths. Put potatoes and
onions in a shallow baking dish. Mix the oil, butter, spices and dry
onion soup mix together. Pour over the potato mixture. Bake for 30
minutes and stir. Reduce heat to 350 degrees and bake an additional 45
minutes to 1 hour longer, stirring every 15 minutes or so until they are
golden brown and the onion bits get crunchy.

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Per Serving (excluding unknown items): 271 Calories; 13g Fat (42.1%
calories from fat); 5g Protein; 36g Carbohydrate; 4g Dietary Fiber; 16mg
Cholesterol; 506mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 2
1/2 Fat.

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