Roasted Potatoes

Potatoes are great for rounding out a meal in a healthy, filling way. Since we have cut back a bit on our meat servings, I've been experimenting with more ways to present the starches. This is a tasty way and easy, too. Roasted Potatoes 1 envelope dry onion soup mix 1/3 cup olive oil 2 tablespoons red wine vinegar 3 cloves of garlic, peeled and minced Approximately two pounds small red potatoes, cubed 1 tablespoon dried basil Black pepper, freshly ground Chopped parsley One green onion, finely chopped In a bowl, blend the soup mix, oil, vinegar, and garlic. Add the potatoes and stir to coat thoroughly. Now, you can bake these potatoes in the oven, wrap them in foil on the barbecue, or do them in a roomy frying pan on the stove. Just make sure you periodically stir them if you are going the oven route (350 degrees) to evenly brown them. If you are using the barbecue grill, shake the foil packet to evenly cook. On the stove, add to a hot frying pan with a pat of butter, stir to brown and then turn down to finish cooking. In any of the choices, when the potatoes are tender, they are done! Remove your potatoes to a serving dish and toss with the basil and black pepper. Sprinkly with parsely and green onion and serve. You can add salt but the dry soup mix usually provides all the sodium you need for taste.