Oven Roasted Potatoes
Submitted by lagan
Oven roasted potatoes with just three things: potato chunks, a packet of onion soup mix, and oil. Shake to coat, roast hot, and pull out crispy, golden, savory potatoes. The no-fuss side dish that goes with everything.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
1 hrsThree ingredients, one bag, zero fuss. These roasted potatoes lean on a packet of onion soup mix to do all the seasoning, so there’s no measuring out a spice rack, just toss and roast.
The soup mix is the trick. It coats the chunks in onion, salt, and savory flavor, and as the potatoes roast, those bits caramelize into a deeply golden, crackly crust.
Tossing everything in a bag or bowl is the easiest way to coat every piece evenly with oil and seasoning before the potatoes hit the pan.
A hot oven and the occasional stir are what give you crisp edges and creamy centers. Spread the chunks out so they roast and brown rather than steam.
They go with practically anything, from a roast chicken to a weeknight burger, and they vanish right off the pan.
Kitchen Tips
- Spread the potatoes in a single layer with space between them; crowding steams them instead of crisping.
- Stir once or twice during roasting so all sides brown evenly.
- Cut the chunks the same size so they cook at the same rate.
Variations
- Add minced garlic, rosemary, or paprika to the coating for extra flavor.
- Use halved baby potatoes, or a mix of sweet and white potatoes.
- Finish with grated parmesan or fresh parsley straight out of the oven.
Ingredients
Directions
Preheat oven to 450℉ (230℃).
In large plastic bag or bowl add all ingredients, close bag and shake, or toss in bowl, until potatoes are evenly coated.
Empty potatoes into shallow baking or roasting pan; discard bag, bake stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
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