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!