Ingredients
1/2 cup olive oil1/4 cup butter, melted1 envelope onion soup mix1 teaspoon dried thyme1 teaspoon dried marjoram1/4 teaspoon pepper2 pounds red potatoes, quarteredMinced fresh parsley
Preparation
In a large resealable plastic bag, combine the first six ingredients. Add potatoes, a few at a time; seal bag and toss to coat. Place in a single layer in a greased 15x10x1-in. baking pan.
Drizzle with remaining oil mixture. Bake, uncovered, at 450° for 50-55 minutes or until tender, stirring occasionally. Sprinkle with parsley.
