Onion-Roasted Potatoes

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 these Onion-Roasted Potatoes 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—everybody seems to love it! In the recipe below, I’ve also added suggestions on other ingredients you can add to these potatoes if you want, just to change it up a little!

Onion-Roasted Potatoes

  • Servings: 4
  • Difficulty: easy
  • Print

ONION-ROASTED POTATOES by NancyC, adapted from Lipton®
Makes 4 servings

1 envelope onion soup mix
2 pounds 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
Optional: 1/3 to 1/2 cup finely-chopped onion
1/3 cup 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!

Recipe from NancyC | nancy-c.com

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?

Sharing at Farmhouse Friday, Meal Plan Monday, Weekend Potluck, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, Wonderful Wednesday, Inspire Me Monday.

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