1 env. dry Lipton Onion Soup Mix
4 medium-large potatoes peeled and cut into 1-inch cubes
1/3 cup extra virgin olive oil (EVOO)
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/2 tsp. dry or 1 tsp. fresh rosemary, chopped
1/4 tsp. ea sea salt and black pepper

Preheat oven to 425°F.

Combine all ingredients and mix well; pour over potatoes in large shallow roasting pan or casserole dish.

Bake, stirring often to keep the potatoes well coated with the olive oil so that they don't dry out. When the potatoes are fork tender and golden brown, they are done (about 35 minutes).

Variation: Sprinkle 1/4 cup grated Parmesan over potatoes.

Submitted by: CM