Preheat the oven 425.
Mix olive oil and lipton onion soup mix together in a gallon-sized ziplock bag.
Cut up small red potatoes into bite-size pieces.
Put the potatoes in the ziplock bag.
Close the bag and makes sure the potatoes get evenly coated by the oil/soup mixture. Allow the potatoes to sit and marinate for a little while.
Spread the evenly potatoes on a baking pan.
Bake them for 45-60 minutes, depending on how crispy you like them. Every 15 minutes, scrape the pan and turn the potatoes, to keep them from sticking to the pan or cooking unevenly.
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I deleted my last post, but it won't come off! Agh, I'll figure it out later, but sorry about that.
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