Onion Soup Roasted Potatoes
A classic and incredibly simple side dish using dry onion soup mix to create a savory, crispy crust on roasted potatoes. This recipe requires minimal prep and delivers a flavorful result perfect for weeknight dinners. The soup mix provides all the seasoning you need.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 303 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 900 gpotato, peeled and cut into 2-3 cm cubes
- 3 tbspvegetable oil
- 50 gdry onion soup mix, from one standard packet
Equipment
spatula · baking sheet · oven · cutting board · knife · large mixing bowl
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 5 min
- 2
In a large mixing bowl, add the potato cubes and drizzle with vegetable oil.
About 1 min
Cook’s note: Ensure the bowl is large enough to allow for easy tossing without spilling.
- 3
Toss the potatoes until they are all lightly and evenly coated in oil.
About 1 min
- 4
Sprinkle the dry onion soup mix over the potatoes and toss again until the seasoning is well distributed.
About 1 min
- 5
Spread the seasoned potatoes in a single layer on a large baking sheet.
About 2 min
Cook’s note: Do not overcrowd the pan; use two if necessary. This helps the potatoes roast and become crispy rather than steam.
- 6
Bake for 35-40 minutes, flipping the potatoes halfway through, until they are tender on the inside and golden brown on the outside.
About 40 min
- 7
Remove from the oven and serve immediately.
Per serving
Nutrition
- Calories
- 302.7kcal
- Protein
- 5.4g
- Carbs
- 46.4g
- Fat
- 10.8g
- Fibre
- 5.8g
- Sugar
- 2.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover potatoes in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 190°C (375°F) for 5-10 minutes until warmed through and crispy.
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