These little yummies are great replacements for french fries, potato chips, and tater tots. Get them in the oven before you start grilling hamburgers or making sloppy joes and you’re good to go. Let’s get started with our 3-count them 3-ingredients. So simple!

2 lbs. potatoes cut in large chunks
1 envelope dry onion soup mix
1/3 cup olive or vegetable or canola oil
Preheat your oven to 450°. (Whew! I almost couldn’t remember the proper combination of keys to type the ° sign! It’s been a long time.)

After I chop the potatoes I like to par boil them for 5 minutes, drain them, and plop them into a large bowl. You don’t have to parboil them, but I find it makes them softer and takes less cooking time in the oven. You choose.

Now, drizzle the 1/3 cup of oil over the potatoes and sprinkle the packet of dry onion soup mix. Stir until the potatoes are well coated.

Now pour the seasoned potatoes onto a foil-lined cookie sheet, (important for easy clean up!) and slide ‘er into your preheated 450° oven for 30-40 minutes or until the potatoes are tender and golden brown.

Serve while still hot and enjoy!

 

Onion Roasted Potatoes

2 lbs. potatoes cut in large chunks
1 envelope dry onion soup mix
1/3 cup olive or vegetable or canola oil

Preheat your oven to 450°. Set a large pot of water on to boil. Chop the potatoes into large chunks. Slide them into boiling water for 5 minutes. Drain. Pour into a large bowl. (Short on prep time? Skip the parboil and go to the next step. It will take a good 40-50 minutes in the oven without the parboil.)

Drizzle the 1/3 cup of oil over the potatoes and sprinkle the packet of dry onion soup mix. Stir until the potatoes are well coated.

Pour the seasoned potatoes onto a foil-lined cookie sheet, (important for easy clean up!) and put into a 450° oven for 30-40 minutes or until the potatoes are tender and golden brown.

Serve and enjoy!

6 Response Comments

  • David G. Woolley  May 23, 2011 at 11:33 am

    We’ve been searching for this very recipe. T did a Google search and found your website with just what we were looking for. Thanks. We’re going to try these this week. I’ll let you know how they turn out.

  • Kate  May 23, 2011 at 1:21 pm

    i hope they work for you. I have a another recipe that uses a combination of hotter spices that we like, too.

  • David G. Woolley  May 23, 2011 at 1:43 pm

    We tried them at our house for lunch. We love them. If you have a hotter recipe, I think we would be very interested!

  • Kate  May 23, 2011 at 9:49 pm

    Glad you liked them. Here’s the other recipe. I want to do a blog post with it, but who knows when I’ll get around to doing that.

    Potato Wedges

    Scrub, cut in wedges and boil for 5 min.:
    6 potatoes

    Mix:
    1/2 tsp. oregano
    1/2 tsp. salt
    1/2 tsp. thyme
    pinch of cayenne pepper
    dash (or 2) of black pepper

    Pour:
    3 T. oil over parboiled potato wedges. Sprinkle spice mix over and mix well. Bake at 425° for 15 min.

    Sprinkle:
    1/3 cup parmesan cheese
    2 T. grated cheddar

    Bake another 10-12 minutes.

    Another good spice combo is cumin and garlic salt with some pepper.

    P. S. I almost miss deciphering the clever email addresses. Welcome!

  • David G. Woolley  May 23, 2011 at 10:56 pm

    We’ll try them later this week. How is your book doing? What’s the latest?

  • Kate  May 25, 2011 at 7:03 am

    No new updates. Kirk said I won’t start revisions until later this year. It’s kind of driving me crazy to wait so long. I’m about to start a new writing project. We’ll see how it goes. Typically summer is a terrible time for me to write since all the children are home.