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This recipe for Onion-Roasted Potatoes is a dupe for the one on the back of the box of Lipton Onion Soup Mix. I really enjoy the flavor of it, and when I first started cooking I added it to all sorts of things: hamburgers, pot roast, pasta sauce, the list goes on. At this point in my cooking journey, I don’t use many store-bought mixes or blends: I love creating – and attempting to recreate – them on my own.
After you try this recipe, if you find that you enjoy the dry mix, you might wanna do what I do: make a large batch and keep a container of it in my pantry. I measure out what I need, as I need it. For this recipe that would be about 4 tablespoons of prepared mix, or 2 ounces (same as a packet of the store-bought stuff).
Onion-Roasted Potatoes Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Onion-Roasted Potatoes recipe:
- Baby potatoes: I prefer using small, waxy potatoes in this recipe like baby Yukon Golds but any type of potato would work, as long as it’s cut into even sizes about 1″. Depicted in the photos is a blend of baby red, yellow and purple potatoes.
- Olive oil: My preferred fat for these. I use plain olive oil, no virgin or extra virgin. Use what you like, just make sure the smoke point is fairly high since we’ll be roasting these.
- Dried minced onion: It’s not onion soup without these! It’s exactly what it sounds like: dehydrated pieces of onion. You might find them labeled as onion flakes. If you’re unable to find it locally, you can order some here.
- Beef bouillon, onion powder, paprika, garlic powder, celery seed: These are the other main components of my soup mix. I think the flavor is just right. If you’re watching your sodium intake you’ll want to use low-sodium beef bouillon powder.
- Cornstarch: The ingredients label on Lipton’s packaging lists both maltodextrin and cornstarch as ingredients. I found that adding a small amount of cornstarch or an even smaller amount of maltodextrin to the dry mix made it distribute and adhere better. I figured very few people keep have maltodextrin on hand, so I used cornstarch in the recipe. It can all be omitted.
- Kosher salt and cracked black pepper: A pinch of both is usually needed – but it’s very much to taste, so I don’t add it to the soup mix. Sometimes I omit the pepper altogether, but it’s rare I don’t toss in a bit more salt.
- Equipment: I like cooking these as a cast-iron skillet, as shown, or some other dark-colored pan meant for roasting. It really helps with the color and texture of the potatoes, but this recipe works well on a sheet pan, in a glass baking dish, whatever. Here’s everything I use when I make it:
How to Make Onion-Roasted Potatoes
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Onion-Roasted Potatoes Recipe:
- Make the soup mix. Combine the dried minced onion, beef bouillon powder, onion powder, paprika, garlic powder, and celery seed together. Make sure it’s mixed well. Transfer it to an airtight container, or just set it aside while you prepare the potatoes.
- Season the potatoes. Grease your baking dish and add the potatoes. Drizzle the oil over them, then shake the onion soup mixture over top. Use a silicone spatula or wooden spoon to stir everything together, making sure all of the potatoes are coated well, and the dried onions are clumped together.
- Roast ’em. Roast the potatoes on the middle rack in a preheated 425°F oven for about 35 minutes, until browned and easily pierced with a fork or knife. Pull them after about 15 minutes and flip with a spatula. I like to stir every 15 minutes, but only the first time is necessary.
What to Serve with Onion-Roasted Potatoes:
These Onion-Roasted Potatoes are a perfect side dish; they go with pretty much everything! Here are some suggestions…
- Steak tips and Lemon-Parmesan Asparagus (as pictured above).
- Spicy Buttermilk Fried Chicken.
- Honey-Jerk Roasted Chicken.
Let me know what you think if you try them! Here’s the obligatory Pinterest graphic:Print
- Total Time: 45 minutes
- Yield: 6 1x
It’s the same as the recipe on the back of the soup mix box.
- 2 1/2 lbs baby potatoes, cut into 1″ pieces
- 1/4 C olive oil
- 1/3 C dried minced onion
- 2 1/2 tbsp beef bouillon powder
- 1 1/2 tsp onion powder
- 1 tsp cornstarch
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp celery seed, crushed
- 1/4 tsp kosher salt, to taste
- 1/4 tsp cracked black pepper, to taste
- Preheat the oven to 425°F and place the rack In a small bowl combine all of the dry seasonings and cornstarch – except the salt and pepper.
- Prepare a 12″ cast iron skillet or a dark, wide, roasting dish with olive oil or cooking spray. Add your potatoes, oil, and seasoning blend directly to the dish, and use a silicone spatula to toss the potatoes until they’re coated evenly in oil and seasonings.
- Bake in the oven for 15 minutes, then remove and stir them around. Return to the oven for another 20-30 minutes, until the potatoes are cooked through and fork-tender. Finish with salt and pepper, as needed.
The post above the recipe is chock full of helpful information.
- Prep Time: 5
- Cook Time: 40
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