These tender roasted potatoes and onions are done SO fast, because instead of adding a whole bunch of spices to make them delicious, you just dump on some onion soup mix and throw it in the oven. The dehydrated onions get all crunchy and glorious! Perfect side dish for Thanksgiving!
Originally posted October 28, 2016
What do you do when you can’t fall asleep at night? Do you stay in bed? Read a book? Get up and do the dishes? Count sheep?
I’m one of those lucky people. I rarely have problems falling asleep. But last night at 3am I was awoken by a contraction and my muddled brain was CONVINCED I was going into labor. (one measly contraction people. ONE.) I could not shut my brain off. I decided October 27 was a great day to have a birthday. (ONE CONTRACTION.)
Eventually I decided I needed something to lull me to sleep and I picked Numbers. Numbers, like, Old Testament style. Did you know you can listen to the scriptures on the LDS Library app? Even if you’re not Mormon you should check it out, it’s pretty nice to be able to listen to the Bible (King James version) whenever you want. It’s free.
It did work eventually, but it took me 18 chapters, drifting in and out. I still don’t have a baby, by the way, in case you were wondering.
How to make Roasted Potatoes and Onions
Last year we visited Eric’s Aunt Linda, who is a fabulous cook. (She’s my legendary mother-in-law‘s sister, so I think it’s in their blood.) She made us these roasted potatoes and onions and I think I was that awkward house guest who’s still eating dinner’s side dish with my fingers during dessert time. (Sorry I’m such a gross guest, Linda.)
I begged the recipe off her, and she told me how she made it: tiny potatoes, oil, and a Lipton onion soup mix. Genius!! It is so good. The dehydrated onions get all crisp and crunchy. It is the perfect (easy!) side dish for Thanksgiving this year!
Thanksgiving is just around the corner! Check out my Thanksgiving Board on Pinterest for more menu ideas.
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1 year ago: Oven-Roasted Cranberry-Dijon Glazed Ham
3 years ago: Buttery Sweet Potato Rolls
6 years ago: Turkey Stock from the Bones
3 Ingredient Roasted Potatoes with Crunchy Onions
- 2 pounds baby red potatoes, *
- 1/3 cup olive oil
- 1 (1 ounce) package onion soup mix , dry
- Preheat your oven to 400 degrees F.
- Slice the potatoes in half or quarters. Just make sure they are all about the same size.
- Add the potatoes to a medium bowl.
- Add the oil and soup mix and stir.
- Line a large baking sheet with aluminum foil and spray with nonstick spray.**
- Roast in the preheated oven for 20-25 minutes, turning the potatoes halfway through. Take them out when they are fork tender.
- Serve hot!
Here are some other potato/side recipes you might like for Thanksgiving!
Gruyere Crisped Potatoes Au Gratin: The creamiest, cheesiest potatoes!
Brown Butter Mashed Potatoes << forget the gravy. Embrace the brown butter.
Roasted Sweet Potatoes and Brussels Sprouts: one of the most popular recipes on my blog!
More potato recipes from a few other bloggers!
Parmesan Roasted Potatoes from What’s Gaby Cooking
Lemon Cilantro Roasted Potatoes from A Cedar Spoon
Roasted Potato Side Dish Recipe from Wonky Wonderful
These are super yummy. I will def make them again with another major adjustment to the oil. I knew 1/3 c of oil would be way too much for my family, so I used 1/4 c. The flavor is delicious, but the potatoes were too oily and we’d prefer more crisp. I’m going to try 1/8 c next time and also jacking the oven temp up to 425. (As they were baking tonight, I thought they would probably also be good in the air fryer, so I might try with maybe 1 T of oil and then in the air fryer.) Either way, adding the onion soup mix is genius!
Thanks for the point about spraying the pan even though there was so much oil. I too have had the same experience with potatoes. Sprayed the pan this time and they didn’t stick, so I have another little tip/trick to carry forward.
Wonder if I can air crisp these in my foodi grill?
I haven’t tried that Lynne, let me know how it goes!
I’ve made these before and they are not only delicious, but more nutritious than frying them! Thank you!
You have my favorite website. Some send you so much information every day that it’s just too much to read. Yours is just the right size. Plus, your writing is so enjoyable to read. Thank you for making me look forward to your recipes and taking the time to share your lives with us. You make it feel to us strangers like we’re friends. You’re a blessing to so many, so may God bless you, too!
Thank you so much for saying that Sue!! I bet we would be friends if we knew each other :) People who love to cook are the best people, right?? Thank you so much for taking the time to read my stories, and tell me you enjoy them. It truly means so much to me in an increasingly fast paced world where so many people just want me to pipe down and get to the recipe already ;) I really appreciate your comment, you made my day Sue!
Loved these potatoes…but I was in a hurry so microwaved the potatoes first…put quartered potato wedges in bag with oil and soup mix. Added 1/4 cup Parm potatoes then baked in hot oven until brown and crispy.
That’s such a smart way to get these done faster Ruthie! Thanks for sharing!