Why? Because I l-o-v-e potatoes. Mashed potatoes, scalloped potatoes, twice-baked potatoes, potato casserole, french fries, hashbrowns, tater tots. The list goes on. If a spud’s in the recipe, I’m on it like white on rice.
And speaking of rice, that’s the starch I grew up eating every day with every meal. You see, being a Pacific Islander and all, rice is a staple (along with Spam, canned corn beef and Vienna sausage). There’s a rice cooker on every Pacific Islander’s kitchen counter because rice is well… a way of life. And when you dine in dive restaurants in Hawaii or on Guam (which is where I’m originally from), they give you not one — but two — scoops of rice.
Since I’m now married to an Irishman, potatoes have now become a way of life in our household. And in celebration of the versatile tater, I thought I’d share one of our favorite recipes that we made this weekend to complement our Tilapia Amandine.
Lipton Recipe Secrets’ Onion-Roasted Potatoes
Makes 4 servings, 10 minutes to prep, 35 minutes to cook
- 1 envelope Lipton Recipe Secrets Onion Soup Mix
- 4 medium all-purpose potatoes, cut into large chunks (about 2 lbs.)
- 1/3 cup olive oil
Preheat oven to 425 degrees. In 13 x 9-inch baking or roasting pan, combine all ingredients.
Bake, stirring occasionally, 35 minutes or until potatoes are golden brown.