- 2 lbs. Red Potatoes
- 3 Tbsp Olive Oil
- 1 bag of Onion Dip/soup Mix
- 1/2 cup Italian Parsley, chopped
- Set oven at 400 - 425 degrees. Wash potatoes and cut into 1/2-inch size pieces. Whisk together in a large bowl the olive oil and seasoning. Add red potatoes and coat evenly. In a sheet pan place the coated red potatoes evenly, roast for 20 - 30 minutes until you can stick a fork in them easily. Take the pan out of the oven and smash the potatoes with a meat mallet. Sprinkle with parsley. Cook another 5-10 minutes.
Source: Created by Andrea Chavez