3 1/2 lbs. red potatoes
1 pkg. Lipton onion soup mix
2/3 c. olive oil

Morning Preparation: Quarter red potatoes. Put into a large bowl and cover with cold water.

Dinner Preparation: Drain potatoes and put back into the bowl. In a small bowl mix together, the onion soup mix and olive oil, pour over the potatoes and toss to coat well. Put into a deep baking pan lined with aluminium foil (it eases the clean up) and bake at 400 degrees for 1 hour or more. The longer they are baked the crispier the potatoes get.

This may be done on the gas grill to help keep the kitchen cool in the summer. Leftovers are great for breakfast. Serves 6 to 8.