Recipe - Roasted Onions And Potatoes

2 pound Russet potatoes; scrubbed,
cut into
; wedges
2 Onions; cut into chunks
1/3 cup Olive oil
One fourth cup Butter; melted (One half stick)
1 Envelope onion soup mix;
(One half 2.4ounce
; package)
1 teaspoon Dried thyme; crumbled
1 teaspoon Dried oregano; crumbled
1 teaspoon Dried marjoram; crumbled

Preheat oven to 450F. Combine all ingredients in large roasting pan. Toss
well. Bake until potatoes are crisp and golden brown, stirring
occasionally, about 1 hour 10 minutes. Season potatoes to taste with salt
and pepper.

Serves 8.

Bon Appetit October 1992

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