Onion-Roasted Potatoes

Onion Roasted Potatoes @ NancyC

This is a super-easy recipe I found a while back on the box of a Lipton® Onion Soup package. It’s so good! And I also like it because you don’t have to peel the potatoes–just leave those skins on and cut them into chunks! This is a very versatile side dish–you can serve these potatoes at breakfast, lunch, or dinner.

Many friends have asked me for this recipe over the years, and I posted it several years ago but didn’t have a very good photo of it– so this is a re-post of the recipe with a new photo. I also added suggestions on other ingredients you can add to these potatoes if you want.

ONION-ROASTED POTATOES adapted from Lipton®

Makes 4 servings

  • 1 envelope onion soup mix
  • 2 lbs. of potatoes (about 4 medium or 3 large), cut into large chunks
  • Optional: 1/3  to 1/2 cup finely chopped green or red bell pepper
  • 1/3 cup non-GMO canola or light olive oil

Preheat oven to 425˚F. Add all ingredients in a gallon-size plastic ziploc-type bag. Seal bag and shake until all the potato chunks are evenly coated with the oil/onion soup mixture. Then put potatoes in a 13 x 9″ baking or roasting pan and discard the bag. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.

FOR BREAKFAST OR BRUNCH: These potatoes are great served with a breakfast casserole and fruit salad for a filling breakfast or brunch. After roasting them, you could add 1/3 cup of finely chopped fresh chives and/or mix in some crumbled bacon if you want to make the potatoes a little fancier.

FOR LUNCH AND DINNER:  For lunch, these potatoes are great with just about any hot sandwich that you would serve french fries with–and they’re probably healthier than fries. It’s a great potato side dish for dinner, too. If you have cheese-lovers in your family, you could sprinkle some cheddar cheese on the potatoes after they’re done roasting, and pop them back in the oven for a few minutes, just to melt the cheese a little. Yum!

These potatoes get eaten up pretty quickly, so you may want to think about making a double batch in a larger baking pan if you’re cooking for more than 4 people.

Hope you enjoy them! Have you made roasted potatoes before?

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37 thoughts on “Onion-Roasted Potatoes

  1. John Usalis

    I’ve taken this recipe one step further by turning it into a full meal. I add chicken thighs and drumsticks, carrots, celery, chicken bullion powder, sliced onions. Adjust ingredients to taste. Lower temp to 375 and bake for about an hour. I use one of those plug-in roasters. The flavors mix very well and you get a great gravy. I make a good bit of it to freeze.


  2. Donnamarie

    Oooooo!!!!! Yummy! What a perfect day for this post, when the weather is all cool, wet and autumn-y! I know what’s for dinner tonight. Thanks, Nancy!


  3. Kaila

    Nancy, I LOVE how you don’t have to peel the potatoes. I love when people use boxed mixes in creative ways, and this sounds like it would add a ton of flavor to the potatoes. When I make my onion roasted potatoes, it involves a lot more chopping! Thanks for sharing this tip/recipe! Hope you have a fabulous weekend! 😀


  4. CakePants

    These potatoes look wonderful! I tend to overlook soup mixes at the grocery store, but perhaps I’ll have to take a look. This dish would be a hit at my house, I’m sure!


  5. Shari

    I absolutely love potatoes. I could eat them for breakfast, lunch, and dinner in any form. These look so good. I’ve never roasted potatoes with onion soup before. I like all of your suggestions, too, especially the one to add cheese. It’s so nice you don’t have to peel them either! Thanks, Nancy!



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