This recipe uses a pantry staple to flavor a basic side dish. Dry onion soup mix contains dehydrated onions and beef bouillon, which coats the potatoes and creates a savory crust as they roast. You only need a few ingredients and about 10 minutes of hands-on prep time.
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Roasting at a high temperature ensures the potatoes develop a crisp exterior while staying soft inside. You can serve these alongside roasted meats, burgers, or grilled chicken for a fast weeknight dinner.
Why You'll Love This Recipe
- High heat roasting at 450°F (230°C) creates a firm, browned crust on the potatoes
- Coating the potatoes in oil before adding the dry seasoning helps the soup mix stick evenly without clumping
- Stirring the potatoes halfway through the cooking time prevents them from burning on one side and ensures even browning
Essential Ingredients
- Russet potatoes: These have a high starch content that yields a fluffy interior when roasted. You can also use Yukon gold or red potatoes.
- Olive oil: Standard olive oil or avocado oil works well for high-heat roasting.
- Dry onion soup mix: This is usually sold in boxes containing two small packets. You will need both packets for this recipe.
- Garlic powder: Adds a savory background note that complements the beefy flavor of the soup mix.
- Black pepper: Use freshly ground black pepper for a stronger flavor. The soup mix contains plenty of sodium, so extra salt is not needed.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep the potatoes: Wash and dry the russet potatoes thoroughly. Leaving the skins on adds texture, but you can peel them if you prefer. Cut the potatoes into uniform cubes so they cook at the same rate.
Season the batch: Transfer the diced potatoes to a large bowl and toss them with olive oil first. Once the potatoes are slick with oil, add the dry soup packets, garlic powder, and black pepper. Stir vigorously so the seasoning coats every piece.
Roast in the oven: Arrange the potatoes on a greased baking sheet in a single layer. Overcrowding the pan will cause the potatoes to steam instead of roast. Bake in a hot oven, tossing them at the 15-minute mark, until they are browned and tender.
You Must Know
- Cut the potatoes into evenly sized pieces so they finish cooking at the same time
- If your baking sheet is prone to sticking, you can line it with heavy-duty aluminum foil before spraying with oil
- Wait to add any extra salt until after you taste the finished potatoes, as the dry soup mix is already quite salty
Serving Ideas
Serve these roasted potatoes with meatloaf, grilled steak, or baked chicken thighs. They also work well alongside a simple green salad.
Storing & Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. Freeze in a sealed container for up to 2 months. Reheat in a 350°F (175°C) oven or an air fryer until warm and crisp.
FAQ
Can I use a different type of potato?
Yes. Yukon gold or baby red potatoes work well. They have thinner skins and a creamier texture than russets.
Why are my potatoes soggy instead of crisp?
Soggy potatoes usually happen if the baking sheet is overcrowded. Make sure the potatoes sit in a single layer with a little space between them.
Do I need to peel the potatoes first?
Peeling is optional. Leaving the skin on saves prep time and adds a nice texture to the finished dish.
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📖 Recipe Card
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Onion Soup Mix Potatoes
- Total Time: 42 minutes
- Yield: 7 servings 1x
Description
Russet potatoes are tossed with dry onion soup mix, olive oil, and spices before roasting in a hot oven until crisp.
Ingredients
- 2 1/2 pounds (1.1 kg) russet potatoes
- 1/4 cup (60 ml) olive oil
- 2 (1-ounce / 28 g) packets dry onion soup mix
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 450°F (230°C).
- Coat a large rimmed baking sheet with nonstick cooking spray.
- Scrub the potatoes well and dry them with a clean towel. Cut them into 1/2-inch (1.25 cm) cubes.
- Place the cubed potatoes into a large mixing bowl.
- Pour the olive oil over the potatoes and toss until they are evenly coated.
- Sprinkle the dry onion soup mix, garlic powder, and black pepper over the oiled potatoes. Stir well to distribute the seasonings.
- Spread the seasoned potatoes in an even, single layer on the prepared baking sheet.
- Roast for 30 minutes, using a spatula to stir and flip the potatoes halfway through the cooking time.
- Remove from the oven when the potatoes are tender on the inside and browned on the edges.
Notes
- Cut the potatoes into evenly sized pieces so they finish cooking at the same time.
- If your baking sheet is prone to sticking, you can line it with heavy-duty aluminum foil before spraying with oil.
- Wait to add any extra salt until after you taste the finished potatoes, as the dry soup mix is already quite salty.
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
