Onion Soup Mix Potatoes Recipe

crispy onion soup potatoes served in white bowl

Course: Side Dish

Cuisine: American

Keyword: lipton onion soup potatoes, making red potatoes in the oven, onion roasted potatoes, onion soup mix potatoes, roasted potatoes and onions, roasted red potatoes

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 208kcal

Author: Jessica Formicola

Crispy roasted red potatoes tossed with onion soup mix and roasted until golden brown. An easy, savory side dish for weeknights, holidays, and family dinners.

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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

Storage: Store leftover 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.

Nutrition