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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is one of my all-time favorite potato dishes. I tend not to like soup mix recipes, but this works, and works great. It's wonderful baked along with a roast, or chicken, reheats well, and is a great side dish to bring along with you somewhere. And it doubles and tripes (or even more) easily. Ingredients:
6 large unpeeled potatoes, cut into chunks (about 1 1/2 ) |
3 large onions, halved,then cut into thin slices |
1/4 cup olive oil |
1/4 cup worcestershire sauce |
1 package dry onion soup mix |
1/2 cup water |
pepper |
Directions:
1. Preheat oven to 350.
2. Spray a 9x13 pan with non-stick vegetable spray.
3. In a large bowl, toss all the ingredients well and pour into the prepared pan.
4. Bake for about 45 minutes to an hour, stirring occasionally.
5. Then raise the heat to 375 and bake, stirring occasionally, for another 15 to 30 minutes until the potatoes are tender, the whole dish is a nice, dark brown, and the onions are mostly carmelized.
6. Most of the liquid should be gone, and there should be just a little bit of sauciness to it.
7. Not a lot.
8. If you find the dish drying out too quickly while it's baking, just stir in a little extra water when needed.
9. Because of the soup mix, I find I don't need any more salt, but feel free to add it if you prefer.
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