Onion Roasted Potatoes
This recipe has been around for a long time. I’ve seen versions of it on the back of the dry onion soup mix box and in several recipe books. It’s simple and doesn’t take many ingredients. Sometimes that’s all we have time for.
If your oven is on, this is an easy side dish to make not taking much prep work. And you don’t have to peel the potatoes. That’s my favorite part.
Oh, and they taste great, too. This is definitely a great recipe to have on hand for those nights when you just don’t know what to make as a side dish.
Here is all you need to make these Onion Roasted Potatoes:
See? Super easy – and chances are good that you already have these ingredients on hand if you keep a stocked pantry! Start by slicing your potatoes into a zip bag.
Combine your sliced potatoes, canola oil, and dry onion soup mix and shake until coated.
Pour into a greased baking pan.
Cover with foil and bake 35-40 minutes at 350. Stir every once in a while. Uncover and bake 15 minutes more until potatoes are fork tender.
Ready to eat! They also taste pretty good heated up if you have leftovers. Here’s the printable recipe:
- 1 lb potatoes, sliced ¼ - ½ inch thick
- 2 Tablespoons canola oil
- ½ envelope dry onion soup mix
- Combine the sliced potatoes, canola oil and dry soup mix in a large zip bag.
- Shake until coated.
- Pour into a greased baking pan.
- Cover and bake for 35- 40 minutes at 350 degrees.
- Stir every once and a while as they bake.
- Uncover and bake 15 minutes more until potatoes are fork tender.
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