12 Servings
1 Hour, 15 Minutes
Allergens
Preheat oven to 400ºF.
Slice potatoes into wedges and spread on a baking sheet.
In a small bowl, combine onion soup mix, honey, and olive oil. Toss with potatoes until well-coated.
Bake for 1 hour, uncovered, until potatoes are soft and golden brown.
Before serving, toss potatoes to recoat with the sauce. Serve hot.
Do you just clean the red skinned potatoes but not peel them?
Correct 🙂
Rewarmed Are these potatoes good Rewarmed or they can only be eaten fresh?
Potatoes are moody when rewarmed. Roasted potatoes tend to dry out a lot. There seems to be a lot of liquid in these roasted ones. I would add some water and cover tightly before I rewarmed them. But everything is better fresh.
This is one of the fastest, easiest recipes I make. I first made it for Rosh Hashana, but made it again for Succot, because people couldn’t get enough!
Made this for for the first night of succos. Was really easy and came out delicious. Also cut up sweet potatoes to the mixture.
easy and delish!
Hello, I made this last night but the potatoes came out burnt and I am wondering if I should not have used aluminum foil to line the baking sheet with? I want to make these again but was not sure about lining the baking sheet? Thanks.
Lauren
I always recommend using parchment paper or an oven-proof silicon mat.
Hello, I made this last night but the potatoes came out burnt and I am wondering if I should not have used aluminum foil to line the baking sheet with? I want to make these again but was not sure about lining the baking sheet? Thanks.