1/2 cup olive or vegetable oil
1/4 cup butter, melted
1 envelope onion soup mix
1 tsp. dried thyme
1 tsp. Dried marjoram
1/4 tsp pepper
2 pounds red potatoes, quartered
minced fresh parsley

In a shallow bowl. Combine the first six ingredients. Add potatoes, a few at a time; toss to coat. Place in a single layer in a greased 15x10 inch baking pan. Drizzle with remaining oil mixture.

Bake, uncovered, at 450°F for 50-55 minutes or until tender, stirring occasionally. Sprinkle with parsley.

Yield: 6 servings.