* Oven Roasted Red Potatoes *

While our garden produced a plethora of russet and yukon gold potatoes, our neighbors grew an INSANE amount of red potatoes. They were nice enough to give us some of their red potaotes and we made this yummy side dish with them...recipe found here.

* Oven Roasted Red Potatoes *
6 to 8 medium red potatoes, washed and diced
8 to 10 baby carrots ( we did not use the carrots because we didn't have any but I'm sure they would've been good too!)
1/4 cup extra virgin olive oil
1 (1oz) package dry onion soup
2 cloves garlic, minced
coarse sea salt and freshly ground pepper

Thoroughly wash potatoes and pat dry. Dice into 1″ pieces and place into large ziploc bag. Add carrots.
In a small mixing bowl combine dry onion soup, olive oil, and garlic and mix to create a marinade. Pour mixture into ziploc bag with the potatoes and carrots. Close ziploc bag securely and toss potatoes and carrots until they are evenly coated with the marinade. Store vegetables in refrigerator for at least 30 minutes.
Preheat oven to 350* and prepare a large baking sheet, line with heavy duty foil and spray a light layer of Pam.
On prepared baking sheet with foil, pour vegetables out a spread evenly. Add sea salt and pepper to taste. Bake for 30 minutes at 350.
At the 30 minute mark, stir the vegetables. Then turn the oven up to 400 degrees Fahrenheit and continue to bake for 20-25 minutes until browned and crisp.
Remove from the oven and let cool for at least 10 minutes. Serve warm