Ingredients:
6 large unpeeled potatoes, cut into chunks ( about 1 1/2″)
3 large onions, halved,then cut into thin slices
1/4 cup olive oil
1/4 cup Worcestershire sauce
1 package dry onion soup mix
1/2 cup water
pepper
Directions:
Preheat oven to 350.
Spray a 9×13″ pan with non-stick vegetable spray.
In a large bowl, toss all the ingredients well and pour into the prepared pan.
Bake for about 45 minutes to an hour, stirring occasionally.
Then raise the heat to 375 and bake, stirring occasionally, for another 15 to 30 minutes until the potatoes are tender, the whole dish is a nice, dark brown, and the onions are mostly carmelized.
Most of the liquid should be gone, and there should be just a little bit of sauciness to it.
Not a lot.
If you find the dish drying out too quickly while it’s baking, just stir in a little extra water when needed.
Because of the soup mix, I find I don’t need any more salt, but feel free to add it if you prefer.
Servings: 6
Time preparation: 10 min.
Time total: 70 min.