Tender russet potatoes, onions and a special blend of spices come together to create a deliciously versatile side dish that goes well with just about anything.

• 2 lbs. russet potatoes, scrubbed and cut into wedges
• 2 onions, cut into chunks
• 1/3 cup olive oil
• 1/4 cup butter
• 1/3 cup package dry onion soup mix
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 tsp. dried marjoram

Created by: Chef Forrest D. Waldo, II C.E.C.

Preheat oven to 450°F. Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour or so. Test the potatoes for doneness and cook 15 minutes longer if needed.

Per serving: calories 478, fat 30.0g, 55% calories from fat, cholesterol 31mg, protein 6.0g, carbohydrates 49.6g, fiber 5.1g, sugar 8.5g, sodium 89mg, diet points 11.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 2.3, Lean meat: 0.0, Fat: 5.8, Sugar: 0.0, Very lean meat protein: 0.0

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