ONION-ROASTED POTATOES by NancyC, adapted from Lipton®
Makes 4 servings

1 envelope onion soup mix
2 pounds of potatoes (about 4 medium or 3 large), cut into large chunks
Optional: 1/3 to 1/2 cup finely-chopped green or red bell pepper
Optional: 1/3 to 1/2 cup finely-chopped onion
1/3 cup canola or light olive oil

Preheat oven to 425˚F. Add all ingredients in a gallon-size plastic ziploc-type bag. Seal bag and shake until all the potato chunks are evenly coated with the oil/onion soup mixture. Then put potatoes in a 13 x 9″ baking or roasting pan and discard the bag. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.

FOR BREAKFAST OR BRUNCH: These potatoes are great served with a breakfast casserole and fruit salad for a filling breakfast or brunch. After roasting them, you could add 1/3 cup of finely-chopped fresh chives and/or mix in some crumbled bacon if you want to make the potatoes a little fancier.

FOR LUNCH AND DINNER: For lunch, these potatoes are great with just about any hot sandwich that you would serve french fries with—and they’re probably healthier than fries. It’s a great potato side dish for dinner, too. If you have cheese-lovers in your family, you could sprinkle some cheddar cheese on the potatoes after they’re done roasting, and pop them back in the oven for a few minutes, just to melt the cheese a little. Yum!

Recipe from NancyC | nancy-c.com