In article >,
Michael Horowitz > wrote:

> Here's another example:
> I've wanted to cook a standing rib roast and today is the chance.
> I want to cook roasted potatoes as a side.
>
> I can go with coating the potatoes with either and herb/olive oil
> mixture, or with an onion soup mix/olive oil mix.

I'll bet either would be fine depending on which you prefer.

> I've trying to 'visualize' whether or not the onion soup mix coating
> would cause the potatoes to overpower the beef.

It's pretty hard to overpower the taste of beef by ordinary methods.

> I''m having a problem imagining the tastes of the two.

If I were thinking along those lines, I'd make rosemary potatoes with
lots of crushed garlic, but the onion soup one would be fine. Now, if
you'd mentioned sweet potatoes, I'd balk at making any suggestions.
If you're making gravy, I'd go with plain roasted, mashed, or better
still, Yorkshire.

leo