Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Roasted Red Potato and Onion Wedges
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- #19665
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 pounds medium red potatoes
1 1/2 pound medium red onions, approximately same size as potatoes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh sage
3 tablespoons vegetable oil
3 tablespoons melted unsalted butter
1/4 cup balsamic vinegar
1/4 cup chopped fresh Italian parsley
directions
Preheat oven to 425 degrees F.
Cut potatoes in half and then cut each half into 3 equal sized wedges. Cut onions in half lengthwise and then cut each half into 3 equal sized wedges.
In a large bowl toss potatoes, onions, salt, pepper, sage, oil and butter. Spread mixture in a greased shallow roasting pan a jelly roll pan is perfect. Make sure that mixture is in one layer.
Roast about 25 minutes or until potatoes are beginning to brown. Add vinegar to vegetables and stir well to combine. Place back in oven and roast another 8 minutes or until vinegar becomes bubbly and slightly thickened.
Let cool slightly and remove to a serving dish. Sprinkle with parsley. Serve warm or at room temperature.
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nutrition data
253 calories, 10 grams fat, 39 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
January 20, 2011
This is absolutely delicious. I rustled it up in no time tonight and ate the lot myself. I was thinking to keeping some back for later but it was just too scrummy! I did not use sage or parsley, substituting rosemary instead as i have no sage, which would have been lovely!