I’ve been a big slacker lately. Here’s my lame, but truthful, excuse – our anniversary was at the beginning of the month and Mr. Williams & I took some vacation days. During those days, we did a lot of eating out and not a lot of cooking. Then, it seems we’ve had birthday dinners/events every few days that have kept me out of the kitchen. I have cooked, a little bit, just nothing new. Like tonight, I’m making crock pot roast beef, which is a repeat, but at least I’m trying a new side. Enter roasted red skin potatoes. Mmmm, potatoes.
Preheat oven to 450 degrees. Line a baking sheet with foil or use a silicone baking mat.
In a large plastic bag, add the soup mix, potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
Pour potatoes onto the prepared sheet and bake 40 minutes in the preheated oven, stirring occasionally.