Onion Roasted Potatoes

Onion Roasted PotatoesThis 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:

Onion Roasted Potato Ingredients

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.

Slicing potatoes

Combine your sliced potatoes, canola oil, and dry onion soup mix and shake until coated.

Mixing ingredients in bag

Pour into a greased baking pan.

Potatoes in 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:

Onion Roasted Potatoes
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb potatoes, sliced ¼ - ½ inch thick
  • 2 Tablespoons canola oil
  • ½ envelope dry onion soup mix
  1. Combine the sliced potatoes, canola oil and dry soup mix in a large zip bag.
  2. Shake until coated.
  3. Pour into a greased baking pan.
  4. Cover and bake for 35- 40 minutes at 350 degrees.
  5. Stir every once and a while as they bake.
  6. Uncover and bake 15 minutes more until potatoes are fork tender.


The following two tabs change content below.


Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

2 thoughts on “Onion Roasted Potatoes

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: