Ingredients
- 2 pounds potatoes, sliced into 1/2-inch-thick pieces
- 1 onion, halved and each half cut into quarters
- ½ cup canola oil
- ½ cup olive oil
- 4 cloves garlic, chopped
- 1 envelope onion soup mix
- 1 tablespoon chopped fresh rosemary, or more to taste
- 1 tablespoon freshly ground black pepper
Directions
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper; stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
- 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.
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