5 cups of quartered or halved small red or Yukon yellow potatoes, skins left on
1 pkg. onion soup mix
1/4 cup olive or canola oil
1/4 cup fresh rosemary, chopped or 2 tsp. dried
1/4 cup Parmesan cheese
salt and pepper to taste
1 tsp. Parsley
Wash the potatoes and depending on how big they are, quarter them or halve them. Leave the skins on. Place them in a zip lock bag with 1/4 cup olive oil or canola oil, 1 package onion soup mix and the chopped rosemary. Make sure the bag is zipped and shake the mixture with the potatoes. Place in a baking dish in a single layer and sprinkle with salt and pepper. Place in a 400 degree oven for 40 minutes, turning them over once at 20 minutes.
When they come out of the oven sprinkle with Parmesan cheese and Parsley!