1/2 C olive oil
4 T butter, melted
1 (1 oz) envelope onion soup mix
1 t dried thyme
1 t dried marjoram
1/4 t pepper
8 oz mushrooms
2 lbs small red potatoes, scrubbed and cut in half
Preheat oven to 350. Combine olive oil, butter, soup mix, thyme, marjoram, and pepper in a small bowl and mix well. Place potatoes & mushrooms in a large bowl. Pour olive oil mixture over potatoes and toss to coat evenly. Arrange potatoes in a 13 x 9 in baking dish. Roast, turning occasionally until potatoes are tender, about 1 hour.