Ingredients:
2 pounds baby red potatoes, cut into wedges
1 (1 oz.) package dry onion soup mix
1/3 cup extra-virgin olive oil
1 tablespoon fresh rosemary, minced
Sea salt and freshly ground pepper, to taste
Preparation:
-Preheat oven to 400º F and line a baking sheet with aluminum foil.
-Lightly grease foil with butter or non-stick spray.
-Place potatoes in a large bowl and cover with olive oil.
-Season generously with salt and pepper, then toss everything together to combine.
-Sprinkle onion soup packet and fresh rosemary over potatoes and toss to combine.
-Transfer potatoes to lined and greased baking dish and bake for 20-25 minutes (or until crispy on both sides), flipping over halfway through baking.
-Once potatoes are fork tender, remove from oven, serve hot.