Roasted Onion Soup Potatoes
Oven roasted onion soup potatoes are one easiest, frugal and delicious side dishes that go with just about every meal. Not only are potatoes nutritious, they are always a crowd pleaser!
I’ve served this yummy side dish for Sunday dinner, backyard barbecues and even when company comes over. They’re so good that I rarely have leftovers and if you need to feed a crowd, they’re perfect!
Even with rising grocery prices, potatoes are still one of the most economical ingredients you can have in your pantry and certainly one of the most versatile. Besides the potatoes, you only need two ingredients which is what makes this a fantastic, frugal addition to your meal plan.
So if you’ve never made these before, be prepared to be wow-ed when you make my most favorite side dish, easy peasy oven roasted onion soup potatoes! (You can print the recipe, below.)
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roasted onion soup potatoes
Prepare to have your socks knocked off, friend! These potatoes are to die for! Let’s make them!!
ingredients:
Use 6-8 russet potatoes (about 2 lbs.), one packet of dry onion soup mix and 1/2 cup olive oil. Make sure to wash your potatoes, well.
Any potato will work. If you’re using new potatoes (pictured above), you will obviously need more. When I use new (red) potatoes, I leave the skins on, but if I use russet, I generally peel them, although you don’t have to.
Once you have them washed (& peeled if you choose to do so), cut & dice them up, as shown above and put them into a lightly sprayed (with cooking spray) 13″x9″ casserole dish.
Pour 1/2 cup of olive oil into a measuring cup and empty the package of onion soup mix into it.
Put it all together
Take a fork and whisk the oil & soup mix until it is well blended. Pour it over the potatoes and stir or toss until all the potatoes are completely covered with the oil mixture. Then, place them into a preheated 400 degree oven for about 30 minutes. You will need to turn them with a spatula about half way through cooking. Ovens often vary in temperature, so at the end of 30 minutes, be sure to test the potatoes for tenderness. If they’re still firm, extend your cooking time another 10-15 minutes. Potatoes should be soft.
At the end of cooking time, potatoes should be soft and golden brown. Serve them for just about any occasion with any meal! You’ll have them begging for more!
Other recipe posts you might like:
Creamy Cucumber Salad With Ranch Dressing
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- 2 lbs of potatoes (Russet, new potatoes or Yukon gold work great!)
- ½ cup olive oil
- 1 packet onion soup mix
- Preheat oven to 425°.
- Lightly spray your baking dish with cooking spray.
- Combine all ingredients in 13 x 9-inch baking or roasting pan.
- Bake, stirring occasionally, until potatoes are tender and golden brown, about 35 minutes.
