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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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.
That sounds great, John–thanks for sharing!
We both had potatoes on the brain (and table) this week! I love your version and the way that the potatoes brown and have that onion crunch!
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!
You’re welcome! 🙂
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! 😀
Thanks, Kaila–yes, not having to peel potatoes is a big plus in this recipe! 🙂
Yum! I love roasted potatoes. 😀
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!
I love potatoes anytime of the day, and really like that Lipton onion soup mix, I often use it to make a veggie dip. I’m looking forward to trying out the soup mix with potatoes.
The onion soup mix gives these potatoes a great flavor–hope you like them! 🙂
Those potatoes sound great, I love the recipes on the back of packages and cans.
Yes, those are often the best recipes! 🙂
Sounds good I use the Liptn soup often if I find GF packages. I remember when the soup mix first came out.We had it often for a meal.
Yes, it’s good just as a soup, too! 🙂
It seems like many bloggers decided to make potatoes! and I don’t mind at all- love it! Love the pic! 🙂
Thanks and yes, I’ve see lots of potato recipes, out there too–maybe the cooler fall weather is making us crave potatoes! 🙂
I can eat potato any time, even when outside is +35C😀
😀
Roasted potatoes looks and sounds great Nancy…. 🙂
Thanks, Chitra! 🙂 Hope you are having a nice weekend!
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!
I could have potatoes any time of the day too, Shari! Potatoes and cheese are hard for me to resist! 🙂
Simple roasted potatoes are some of boys favorite, now I need to try it with your flavorings. I know it will be a huge hit! Shared!
Hope you and your family like them! 🙂
Hi Nancy, potatoes are one of my favorite things to eat, most anyway any time. Love this recipe.
I love potatoes, too–hope you enjoy these! 🙂
Oh wow! This is the perfect fall side dish. Pinning this recipe now! I think I already have all the ingredients. Thanks for sharing at Inspiration Thursday!
Mmm! We love roasted potatoes. We will have to try this version!
I think you’ll like them, Carlee! 🙂
I completely understand and agree about not wanting to peel potatoes. I claim “rustic” and call it a day! 😉
Yes, “rustic” food is great! 🙂
Yum! This is so clever! I’m always looking for new yummy potato recipes. Thanks for joining our Fabulous Foodie Fridays party! xx
You’re welcome and thanks for hosting! 🙂
Your Onion Roasted Potatoes are featured on Full Plate Thursday. Hope you are having a great day and enjoy your new Red Plate!
Come Back Soon,
Miz Helen
Thanks so much, Miz Helen! 🙂 Have a great week!