Ingredients:

6-8 medium potatoes

2 envelopes of lipton onion soup mix

1 teaspoon garlic powder

1/2 teaspoon pepper

3-4 tablespoons olive oil

Directions:

1. 1. Wash potatoes and cut in 1-inch pieces, leaving the skin on.
2. 2. Add potatoes, soup mixes, garlic, pepper and olive oil to a large bowl; then toss to coat.
3. 3. Spray a large baking sheet with cooking spray; then arrange potatoes in a single layer. Use two pans if you need to, don't crowd these or layer or they will steam and become mushy.
4. 4. Top potatoes with any oil/soup left in bowl.
5. 5. Bake at 425 for 30-35 minutes or until golden brown and crispy, flipping once halfway through cooking. Use a sturdy spatula because the potatoes may stick to the bottom of the pan and you'll need to keep skins intact.
6. 6. Serve with sour cream and chives, ranch dressing or good ole ketchup.

Bon Appetit!