Sheet Pan Onion Roasted Potatoes

Sheet Pan Onion Roasted Potatoes 2-1/2 pounds russet potatoes, peeled and cut into large chunks 2 tablespoons butter, melted 2 tablespoons olive oil 1 envelope dry onion soup mix 1/4 teaspoon freshly cracked black pepper 1/4 teaspoon garlic powder 1/4 teaspoon Cajun seasoning, or to taste, optional 1 teaspoon of dried rosemary, crushed 1/2 teaspoon of dried thyme, crushed 1-1/2 cups chicken broth Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil; set aside. Peel potatoes and hold in a bowl of salted water. In a separate large bowl, whisk together the melted butter, olive oil, onion soup mix, pepper, garlic powder, Cajun seasoning, rosemary and thyme. Drain potatoes and add to seasoning mix; toss. Transfer to single layer on baking sheet and roast at 425 for 20 minutes, remove from oven and toss, returning to oven for another 10 minutes. Carefully add chicken broth around the potatoes to deglaze the pan, and continue cooking another 5 to 10 minutes, or until potatoes are fork tender. Taste, adding salt and pepper if needed and transfer to serving bowl, pouring pan sauce over potatoes. Notes: You can also use red skinned or Yukon gold potatoes without peeling them. For a homemade packet of homemade onion soup mix use 3 tablespoons dried onion flakes, 1 tablespoon beef base (like Better than Bouillon) or 2 tablespoons granular beef bouillon, 2 teaspoons onion powder and 1/4 teaspoon seasoned salt (like Lawry's).