Herb Roasted Potatoes

Herb Roasted Potatoes 

4-5 lbs. Yukon Gold Potatoes, cut up into 1 -2 inch pieces
3 packages Lipton onion soup
3 Tblsps. chopped fresh oregano ( or dried equivalent)
1 Tblsp. chopped fresh Italian parsley (or dried equivalent)
1 cup olive oil
Pre-heat oven to 400^o
Grease 9x13 inch baking dish

Place cut up potatoes in baking dish. Sprinkle with onion soup and herbs. Pour olive oil over the potatoes and stir to thoroughly coat. Make sure the herbs are evenly distributed.
Cover tightly with foil and bake for at least one hour or until the potatoes are very tender.
You can serve these potatoes right out of the oven. Or, you can sprinkle with grated sharp cheddar cheese. Cover with the foil after you have added the cheese. It should melt in just a few minutes.