Some recipes are fancy. Some recipes are smart. And some recipes take a little packet of onion soup mix and turn red potatoes into the side dish everyone mysteriously “just keeps picking at” straight off the pan. These onion soup mix potatoes are crispy on the edges, tender in the middle, and proof that the old-school shortcuts stuck around for a reason.
Why You’ll Love These Red Potatoes in The Oven
- Add in options – A few add-ins amp up the flavor. There are more ways to elevate the recipe from weeknight to dinner party.
- Shorter ingredient list – Onion soup mix gives you a concentrated blend of savory onion flavor, salt and seasoning without needing a long ingredient list.
- Blooming the soup mix – Allowing the spice flavors to bloom in fats makes for a richer flavor for the potatoes.
Ingredients for Onion Soup Mix Potatoes
You only need a handful of ingredients to make these french onion potatoes. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Onion soup mix – We’ve all seen the packs of Lipton’s onion soup mix- in fact, you might have some in your pantry. You can also make your own soup mix if you’d like.
- Fats – We use both extra virgin olive oil and unsalted butter for flavor and browning. Allowing the spices of the soup mix to bloom in the fats makes the flavor of these potatoes richer.
- Ground black pepper – I like to add a little spice to my potatoes, and freshly ground black pepper does just that.
- Red potatoes – Make sure your potatoes are clean and cubed into uniform pieces. Red potatoes have a creamy interior and good skin for roasting.
- Aromatics – We use both yellow onion and fresh garlic to make the recipe taste more intentional and less like just “packet potatoes.”
- Parmesan cheese – The Parmesan at the end gives the finished potatoes an extra savory, almost steakhouse-style finish.
How to Make Onion Soup Mix Potatoes (Step-by-Step)
Your new favorite side dish will be ready in no time, just follow these simple steps.
- Prepare oven and baking sheet. Preheat your oven and line a rimmed baking sheet with parchment paper or aluminum foil. Set aside.
- Bloom the soup mix. In a large mixing bowl, stir together the onion soup mix, olive oil, butter and black pepper. Allow the spices to bloom for 10 minutes.
- Toss potatoes, onions and garlic in spices. Toss the potatoes, onion and fresh garlic in the spice mixture to coat.
- Add to baking sheet. Transfer the mixture to the prepared baking sheet. Arrange in a single layer.
- Roast, flipping halfway through.
- Garnish with cheese and serve. Remove the potatoes and immediately sprinkle with Parmesan cheese. Serve immediately.
Variations
This is a simple base recipe and delicious on its own, but there are a few ways to take your onion soup mix potatoes up a notch for special occasions, holidays and dinner parties.
- Citrus – After roasting, when the potatoes are sprinkled with shredded Parmesan cheese, add in 1-2 teaspoons of fresh lemon zest.
- Fresh herbs – When tossing, add 2-3 tablespoons of your favorite fresh herbs to the mix including rosemary, thyme, parsley, oregano or even mint.
- Extra Crispy – Parboil cut potato cubes for 6-8 minutes in salted water, drain well, then follow the same instructions but reduce roasting time by 15 minutes.
- Type of Potatoes – I love making red potatoes in the oven, but they are more of a soft, waxy variety. If you prefer a super crispy exterior, look for a starchy potato like a Russet.
Chef Tips
Parboil for extra luxury: Boil the potatoes for 6 to 8 minutes first, drain well, then toss and roast. This gives you that crispy-outside, creamy-inside restaurant quality side dish. Reduce roasting time by 15 minutes if you parboil.
Don’t overcrowd the pan: If they’re touching too much, they steam instead of roast. Nobody invited steamed sadness.
Use both oil and butter: Oil helps with browning, butter brings flavor. It’s the culinary equivalent of wearing heels with a good blazer.
Add a dip: Serve with sour cream mixed with chives, or a little crème fraîche for a steakhouse feel.
Storage and Reheating
Storage: Store leftover onion soup mix potatoes in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat them in a hot oven, toaster oven, or skillet if you want to bring back the crisp edges. The microwave works, but it softens the exterior and makes them less exciting.
Frequently Asked Questions
Onion soup mix potatoes are roasted potatoes tossed with onion soup mix, fat, and seasonings for an easy, highly flavorful side dish.
Not necessarily. The recipe works without it, but parboiling can give you even crispier outsides and creamier centers.
Yes, but the result will be a little different. Russets will give you a crispier exterior and fluffier middle, while red potatoes stay creamier and hold their shape better.
It helps the dried seasonings wake up in the butter and oil, which makes the final flavor richer and more even.
More Easy Potato Recipes
In my opinion, potatoes deserve their own food group. Here are some of my favorite potato side dishes.
Onion Soup Mix Potatoes Recipe
Ingredients
- 3 tablespoons onion soup mix , or 1 packet store bought soup mix
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter , melted
- 1/2 teaspoons ground black pepper
- 2 pounds red potatoes , scrubbed and rinsed and cut into even sized cubes
- 1 medium yellow onion , sliced
- 3 cloves fresh garlic , minced
- 2 tablespoons Parmesan cheese , finely shredded
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil. Set aside.
- In a large mixing bowl, stir together the 3 tablespoons onion soup mix, 2 tablespoons extra virgin olive oil, melted 2 tablespoons unsalted butter and 1/2 teaspoons ground black pepper. Allow the spices to bloom for 10 minutes.
- Toss the cubed 2 pounds red potatoes, sliced 1 medium yellow onion and minced 3 cloves fresh garlic in the spice mixture to coat.
- Transfer the mixture to the prepared baking sheet. Arrange in a single layer.
- Roast for 35-45 minutes, flipping halfway through.
- Remove the potatoes and immediately sprinkle with finely shredded 2 tablespoons Parmesan cheese. Serve immediately.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
