French Onion Soup Potatoes
A packet of Lipton soup mix is the key ingredient to these French Onion Soup Potatoes. You only need four ingredients to make them!
If you’re like me, you may have a box of Lipton french onion soup mix in your pantry, ready to make a sour cream dip (my favorite for chips) or even a beef stew with french onion soup mix.
It turns out it can be used to make some really great French Onion Soup Potatoes, too!
I was pleasantly surprised at how flavorful these potatoes are. My mom cut the recipe out of the Lipton soup mix box, likely in the ’80s. The recipe calls for oil, french onion soup mix, and potatoes. I added a bit of salt (the onion soup mix didn’t have quite enough for the potatoes on its own) and reduced the oil slightly, but these are otherwise true to the original recipe.
The potatoes got the ultimate praise from my husband—he requested them for dinner again. I hope you enjoy them as much as we did!
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Key Steps To Extra Crispy Potatoes
When I’m roasting potatoes, I want them to be crisp on the outside and fluffy on the inside. Here are a few tips for making that happen:
- Dry the potatoes thoroughly before slicing.
- Don’t skimp on the oil.
- Roast the potatoes directly on a large baking sheet in a single layer without any potatoes touching. (See photo below.)
- Flip the potatoes halfway through. They will seem to stick a little, but use a thin metal spatula to wriggle them free, and then flip and continue roasting.
What You’ll Need
- I used Yukon Gold potatoes for this recipe, which I left unpeeled to keep it easy. If you use russet potatoes, peel them first. You can also use red potatoes (unpeeled).
- Lipton makes a few varieties of the onion soup mix. Choose your favorite.
- I used a regular olive oil (not extra virgin). You can use vegetable oil/canola oil if you prefer.
- You’ll also need a bit of salt.
How to Make French Onion Soup Potatoes
- Cube the potatoes, then toss them with the oil, french onion soup mix, and salt.
- Spread directly on a metal baking pan, making sure the potato pieces don’t touch.
- Roast for 20 minutes at 400°F, then flip. Use a thin metal spatula to wriggle them free if they stick a bit.
- Continue roasting for another 15–20 minutes, or until crispy on the outside and tender inside.
📖 Recipe
French Onion Soup Potatoes
Ingredients
- 2 lbs yukon gold or russet potatoes
- ¼ cup olive oil or vegetable oil
- 1 envelope Lipton Onion Soup Mix
- ¼ teaspoon salt
Instructions
- Preheat oven to 400°F.
- Peel the potatoes if desired (I usually leave the skin on, especially for yukon gold potatoes). Cut the potatoes into 1-inch pieces and dry with a paper towel if they’re still wet from washing.
- Place the potatoes in a large bowl, along with the oil and onion soup mix. Toss gently to combine.
- Spread the potatoes in a single layer on a large metal sheet pan, making sure none of the potatoes are touching.
- Roast for 35–40 minutes, flipping the potatoes halfway through. Use a thin metal spatula to wriggle them free from the pan if they stick a bit.
- Garnish with fresh chopped parsley, if desired, and serve warm.
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