3 1/2 to 4 pounds of potatoes
1 pack onion soup mix
1 cup Parmesan cheese (not shredded - must be hard grated shake stuff)
fresh ground pepper-optional
Put the oil, soup, and cheese in a gallon zip lock bag. Cut the potatoes into chunks about 1 inch sized. Dump those in the zip lock bag with the other ingredients and shake or roll to coat the potatoes. Bake in a 9 x 12 pan for about 35 minutes at 425 degrees.