Scott's Recipe

Roasted Potatoes & Onions

Category: Potatoes

2 lbs potatoes, sliced into 1/2-inch-thick
1 onion, halved and each half cut into quarters
1/2 cup canola oil
1/2 cup olive oil
4 cloves garlic
1/4 cup dried onion flakes
2 Tbsp beef bouillon granules
1/4 tsp onion powder
1/4 tsp parsley flakes
1/8 tsp celery seed
1/8 tsp paprika
2 tsp ground black pepper
1 Tbsp chopped fresh rosemary, or more to taste


1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
3. Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.