French Onion Soup Potatoes
These extra crispy roasted potatoes get a flavor boost from a packet of Lipton french onion soup. They're the perfect side for chicken, steak, pork, and more.
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.
Notes
You can also use red potatoes if you prefer. I leave yukon gold potatoes and red potatoes unpeeled, but I peel russet potatoes due to the thicker skin.
Leftovers can be stored in the fridge for up to one week. Reheat in the oven (about 8–10 minutes at 400°F). They won't be quite as crisp as when you first made them, but they'll still be good.
Nutrition
Calories: 216kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 642mgPotassium: 685mgFiber: 4gSugar: 1gVitamin A: 4IUVitamin C: 30mgCalcium: 28mgIron: 1mg
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