Description
Russet potatoes are tossed with dry onion soup mix, olive oil, and spices before roasting in a hot oven until crisp.
Ingredients
Scale
- 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