Indulge in the comfort of Roasted Potatoes with Onion Soup Mix, where golden, crispy edges meet soft, pillowy insides. Elevate this classic by adding a touch of onion soup mix, a simple yet powerful way to infuse each bite with savory depth. Watch as the blend of spices, rosemary, and onion crisps to perfection in the oven, enhancing every potato piece with layers of rich flavor. Serve up this easy, crowd-pleasing side for breakfast, weeknight dinners or any gatherings, knowing it will have everyone reaching for seconds.
Try other delicious oven baked sides like my Garlic Butter Sweet Potato Stacks or my Zucchini Garlic Bites. If mashed potatoes is more your style, my Cottage Cheese Mashed Potatoes are super silky with the added benefit of extra protein. Make my Mississippi Meatballs to serve with these potatoes with an easy slow cooker meal idea.
Ingredients
Find below the short and simple list of ingredients I used to make my Roasted Potatoes with Onion Soup Mix.
- Potatoes - I used Yukon Gold for this recipe but Russet also works great.
- Onion Soup Mix
- Fresh Rosemary
- Olive Oil
See recipe card for quantities.
Instructions
Start by preheating your oven to 425F and have a 9"x13" baking tray ready.
Step 1: Combine in a large bowl, the finely chopped rosemary, the onion soup mix, and the olive oil. Use a rubber spatula to mix the ingredients. Set aside.
Step 2: Run the potatoes under cold water to remove any excess dirt, and pat them down to dry. Chop them into 1-inch cubed.
Step 3: Place the cubed potatoes in the large bowl with the onion soup mixture. Use the rubber spatula to fold the potatoes into the seasoning, making sure they are well coated.
Step 4: Spray a 9"x13" baking tray lightly with non stick spray. Spread the coated cubes of potatoes on the baking tray. Place in the preheated oven for 22 minutes. Toss and flip the roasting potatoes and then bake another 22 minutes.
Substitutions
- Potatoes - Use a Russet potato for a fluffier, and crispier result due to them have less moisture. Personally, I have used a Yukon Gold to make this recipe and the result was still very good.
- Spices - Feel free to replace the rosemary with other herbs like parsley, chives, or thyme. Be careful not to add a herb mixture containing salt, since the onion soup mix already contains enough salt to season the roasted potatoes.
Storage and Reheat
Store any leftover Roasted Potatoes with Onion Soup Mix in an airtight container. Keep in the refrigerator for 2-3 days. Feel free to freeze them for up to a month.
Reheat these amazing roasted potatoes in a 300F oven, or in an air fryer, in order to get back the crispy texture. Warm them back up in the microwave, but some of the texture might get lost and become soft.
Recipe
Roasted Potatoes with Onion Soup Mix
Ingredients
- 900 grams Yukon Gold Potatoes washed and dried
- 1 pack Onion Soup Mix
- ¼ cup Olive Oil
- ½ tablespoon Fresh Rosemary finely chopped
Instructions
- Start by preheating your oven to 425F and have a 9"x13" baking tray ready.
- Combine in a large bowl, the finely chopped rosemary, the onion soup mix, and the olive oil. Use a rubber spatula to mix the ingredients. Set aside.
- Run the potatoes under cold water to remove any excess dirt, and pat them down to dry. Chop them into 1-inch cubed.
- Place the cubed potatoes in the large bowl with the onion soup mixture. Use the rubber spatula to fold the potatoes into the seasoning, making sure they are well coated.
- Spray a 9"x13" baking tray lightly with non stick spray. Spread the coated cubes of potatoes on the baking tray. Place in the preheated oven for 22 minutes. Toss and flip the roasting potatoes and then bake another 22 minutes.
Peter paley says
We turned these into a poutine and it was to die for!
Tyler says
Amazing recipe. So flavorful and easy to make. 🥰