Lipton Onion Roasted Potatoes

These are really delicious and easy!  Don't worry about the onion, it is not overpowering in fact, it really doesn't taste like onion at all, it just gives the potatoes a nice flavorful spicing.

This recipe is found on the box of the lipton onion soup mix. 

1 Envelope Lipton Recipe Secrets Onion Soup Mix

4 Medium all- purpose potatoes, cut into large chuncks (about 2 lbs)

1/3 cup Bertolli Olive Oil or other oil

half bag baby carrots (optional) Often times I will do 2 potatoes instead of 4 and half a bag of baby carrots or more.

In a bowl or a large ziplock bag combine all ingredients. I place the potatoes on a baking sheet instead of a 13x9 pan because they seem to cook faster.  Cover with tin foil and bake, at 425 for 35-50 minutes, or until potatoes are tender and golden brown, stirring half way through. (make sure they are tender before turning off the oven)

 

Variations:  Substitute 2 sweet potatoes for 2 all-purpose potatoes. OR...stir in 1 tsp. each of garlic powder and soy sauce.

Latkes

2 tablespoons all-purpose flour
1 teaspoon black pepper, freshly ground
1 tablespoon fresh lemon juice
1 pound potatoes, peeled and coarsely grated
1/2 pound (about 3 medium) carrots, peeled and coarsely grated
1 large egg, lightly beaten
1 cup shredded cheddar cheese (optional)
6-9 tablespoons canola oil
Plain yogurt, or applesauce (as a condiment)
Salt and pepper to taste

Preheat the oven to 400 degrees and prepare a baking sheet.
Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. Add the carrots, cheese and egg. Stir in the flour, salt, and pepper.
In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat. Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide. Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes.
Transfer to the baking sheet. Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan.
Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with yogurt and/or applesauce.

Dill Dip Potatoes

This is so yummy. You can use as a vegetable dip or over potatoes. cook your potatoes any way you like, i diced mine and stuck them in the oven till cooked then spooned the dip over and mixed, serve hot or cold like a potato salad.

1 c. sour cream
1 c. mayo
1 tsp. garlic powder
1/2 tsp salt
1 tsp. chives
1 tsp. dill weed
1 tsp. parsley
lemon juice to taste

Mix all ingredients and serve. Gets better as it sets.