Alright, let’s talk ’bout them potatoes, the kind you roast in the oven. You know, the ones that get all crispy and brown? I got a way to make ’em real tasty, real easy. We gonna use that Lipton onion soup mix. Yeah, the stuff in that little packet. Don’t you go wrinklin’ your nose, it’s good, I tell ya!
First off, you gotta get yourself some potatoes. Don’t matter too much what kind, but I like them red ones or them yellow ones. Them big ol’ russets work too, but you gotta cut ’em up smaller. Wash ’em good, mind you. Dirt don’t taste good on nothin’, ‘cept maybe a baby’s cheek, ha! Then you gotta chop them taters up. Not too big, not too small. Bout an inch or so, I reckon. Like this big, you see?
- Wash them potatoes good.
- Cut them up into pieces, about this big.
- Don’t forget the Lipton onion soup mix!
Now, the secret, and it ain’t much of a secret, is that onion soup mix. Dump that whole packet right into a bowl. Big enough for the potatoes, mind you. Then you gotta add some oil. Any kind will do, I guess. I use that canola stuff mostly. Or olive oil, if I’m feelin’ fancy. You ain’t gotta use too much, just enough to coat them taters. Stir it all up good, so the soup mix gets all mixed in with the oil.
Next, toss them potatoes in that bowl. Get ’em all covered up with that oily, soupy goodness. Use your hands, if you ain’t too squeamish. Just make sure every tater gets a good coat. You don’t want no naked taters, no sir! Now, some folks like to add some pepper and garlic. I do sometimes, if I’m feelin’ it. A little sprinkle of this, a little sprinkle of that. Can’t hurt none, I reckon. But the onion soup is the real magic, you hear?
Alright, now dump them taters onto a bakin’ sheet. Spread ’em out, don’t crowd ’em. You want ’em to get crispy all over, not just on one side. Put ’em in the oven at 425 degrees. That’s hot, mind you, so be careful. Now, you gotta bake ’em for a while. Thirty-five, forty-five minutes, somethin’ like that. You gotta flip ’em once or twice, so they get brown all over. You’ll know they’re done when they’re golden and crispy. And they smell…oh, they smell so good!
Now, some folks, they like to get fancy. They add all sorts of things. Minced onion, they say. Eight teaspoons, no less! Sounds like a lot of fuss to me. And ketchup? For roast potatoes? Lord have mercy! My grandbabies, they love ketchup on everything, bless their hearts. But these taters, they don’t need no ketchup. They got all the flavor they need right there in that onion soup mix. You just trust me on this one.
So there you have it. Easy peasy, lemon squeezy. Roasted potatoes, crispy and delicious. Perfect for supper, or just for snackin’. My kids, they used to gobble these things up like they hadn’t eaten in a week. And the grandkids, they love ’em too. Even that picky one, little Susie, she can’t get enough of ’em. So go on, give it a try. You won’t be sorry. And don’t forget, it’s all about that Lipton onion soup mix. That’s the secret, you hear? The secret to the best darn roasted potatoes you ever did taste!
Now, I ain’t no fancy chef, mind you. I’m just an old woman who knows how to cook good, simple food. And these potatoes, they’re about as simple as it gets. But they’re also about as good as it gets. So go on, get yourself some potatoes and some onion soup mix, and get to cookin’. You’ll thank me later.
Tags: [Roasted Potatoes, Lipton Onion Soup, Easy Recipe, Oven Roasted, Potato Recipe, Side Dish, Comfort Food, Simple Cooking]