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Roasted Potatoes and Onions - Easy and Delicious
April 13, 2015

Roasted Potatoes & Onions Haiku: "Oil off the charts. Seriously, a whole cup? I couldn't eat mine." Used red potatoes, and went w/ Cook's Notes about leaving uncovered longer to allow for maximum browning, which unfortunately also resulted in the onion soup mix turning to little black flakes. That I was OK w/ though, b/c I actually like things overdone, but what I didn't jive w/ was the insane amount of oil. A 1/2 c. canola + 1/2 c. olive oil seemed like an amount better suited for frying rather than tossing and roasting, but oh well, I followed the recipe, and it was just too greasy for me. Husband kindly told me (as he happily ate his, maybe for my benefit and to not have to toss leftovers) that he wouldn't mind me making the recipe again, but drastically scaling back the oil(s).