We’re kind of a meat and potato family. There’s usually a veggie thrown in there too, sometimes a salad. It just kind of depends on my mood. I am lucky that my kids will eat pretty much anything. My youngest has developed a love of instant mashed potatoes, but in reality you can only eat so many of those! The rest of the time, I have to find something tasty to do for a side dish and these roasted potatoes pair nicely with a lot of things.
Preheat the oven to 425 degrees F. Combine olive oil with a packet of dry onion soup mix in the bottom of a baking dish. I like to use my 11×17 glass baking dish for this because when I stir the potatoes and onions as they cook I don’t want anything falling out.
Mix the olive oil and the onion soup mix until the powder is completely incorporated. Cut 4-5 medium potatoes into chunks as well as a small onion (or shallot) and toss them in the mixture, coating them well.
Put the baking pan into the top third of the oven and cook, stirring a couple of times while they’re cooking. They are ready when they are tender and browned, usually 30-35 minutes.
This is a quick and easy side dish that goes well with most of our weeknight meals. It’s got great flavor and makes just the right amount with very minimal effort. Enjoy!
- 1/3 cup olive oil
- 1 package dry onion soup mix
- 4-5 medium potatoes cut into chunks
- 1 small onion or shallot cut into small chunks
- Preheat oven to 425 degrees F. Position rack in the top third of the oven.
- Combine olive oil and dry soup mix in an 11×17 baking dish and stir to combine until all powder is dissolved.
- Add potato and onion and toss until coated.
- Bake for 30-35 minutes, stirring occasionally until golden brown and cooked through. Enjoy!