Roasted Onions and Potatoes
2 pounds russet potatoes, scrubbed, cut into wedges 2 onions, cut into chunks 1/3 cup olive oil 1/4 cup (1/2 stick) butter, melted 1 envelope onion soup mix (1/2 2.4-ounce 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.