WOW!! This was amazing as it was easy! I improvised alot just using what I had on hand. Garlic infused olive oil, kosher salt, fresh ground black pepper, tyme and oregeno. I did cut them into smaller bites as one user had suggested and tossed in some onions. Only one change if you are going to use onions (and you should…YUMMY) put them in about 10 min before taking the potatoes out or else they will just be crunchy and burnt. The high heat is a MUST and everything came out PERFECT!!!
2 pounds baby red potatoes, cut into wedges
1 (1 oz.) package dry onion soup mix
1/3 cup extra-virgin olive oil
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