Simple to make and scrumptious to eat, these Onion Soup Potatoes are your new weeknight side dish staple! Using just four ingredients and only one pan, this recipe is as deceptively easy as it is deliciously filling. Throwing together a heaping pile of red potatoes, a savory blend of onion soup mix and garlic herb seasoning, and a generous drizzle of oil is all it takes to satisfy a hungry crowd with minimal effort.
Dish out a helping of Onion Soup Potatoes as a complement to mains like Sirloin Steak or Grilled Pork Chops. Add some greenery to your meal with this Easy Sautéed Brussel Sprouts Recipe for a complete dinner!
Onion Soup Potatoes
Who doesn’t love chowing down on the crispy, fluffy goodness of well-roasted potatoes? We could eat potatoes for breakfast, lunch, and dinner, and these Onion Soup Potatoes are no exception. Rather than deny your potato craving, give in with this super easy shake and bake style recipe!
No need to worry about concocting a flavor profile: a packet of the onion soup mix and a dash of the garlic herb seasoning brings all the salt and spice you want in this starchy side. These no-fuss Onion Soup Potatoes will be the easiest component of this week’s menu.
Regardless of the occasion, this recipe yields enough for any gathering (about ten servings!)
How To Make Onion Soup Potatoes
- Preheat the Oven to 450°F.
- While the oven preheats, place the cubed potatoes, onion soup mix, seasoning, and oil in a gallon-size Ziploc bag. Seal, then shake until the potatoes are evenly coated.
- On a 9×13-inch baking pan, pour the potatoes out and spread evenly.
- Bake for 45-50 minutes, flipping the potatoes halfway through.
- When the potatoes turn golden brown and tender in the center, remove from the oven and let cool for 5-10 minutes before serving. See below for storage and reheating options.
Tips and Variations
- When you set the temperature on the oven, slide the sheet pan inside. Once the oven reaches 450°F, dump the seasoned potatoes on the hot pan to get an instant sear.
- Although red potatoes are specified in this recipe, feel free to shake things up by using a colorful blend of red and fingerling potatoes.
- For even quicker cleanup, line the sheet pan with aluminum foil to prevent burnt-on residue.
- Add some fresh rosemary for a more herbaceous depth of flavor.
- This recipe is also perfect for the air fryer! Preheat your air fryer at 400°F for three minutes, add the potatoes to the basket in a single layer, then cook at 400°F for 20-25 minutes, shaking the basket halfway through. You may need to cook in batches depending on the size of your air fryer.
Storage and Reheating
Refrigerator: Store any leftover potatoes in a sealed container for up to 5 days in the fridge.
Reheating: To best restore Onion Soup Potatoes to their original yumminess is to roast in an oven set to 400°F for about 15-20 minutes.
- 2 pounds baby red potatoes, cut into 1-inch cubes
- 1 (1 ounce) packet onion soup mix
- 1 teaspoon garlic herb seasoning
- ¼ cup avocado oil, may substitute with olive oil
- Preheat the oven to 450°F.
- Place the potatoes, onion soup mix, and oil in a large Ziploc bag. Seal, and shake to evenly coat the potatoes.
- Pour the potatoes into a 9x13-inch baking dish, and bake for 45 to 50 minutes. Flip the potatoes halfway through. The potatoes are done when they’re golden brown on the outside and soft in the center.
- Cool for 5 to 10 minutes before serving. See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of potatoes. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Serving Size:1/2 cup
Amount Per Serving: Calories: 144Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 110mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 2g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.