French Onion Potatoes

These potatoes have only five ingredients, and they’re always the first dish to empty at the table. I’ve stopped trying to make a reasonable amount. I simply make extra.

Chunks of russet potato are tossed in melted butter, a little olive oil and two packets of onion soup mix, then roasted on a sheet pan until deeply golden and crisp. The soup mix does all the seasoning, giving them the savory, slightly sweet flavor of French onion soup.

They go with just about everything, from a weeknight roast chicken to a holiday spread.

Why these potatoes work

• Onion soup mix seasons them deeply with almost no effort.

• Butter and olive oil together give flavor and help them crisp.

• A hot oven and a single layer create crunchy, golden edges.

Ingredients for French onion potatoes

• Russet potatoes: they turn crisp outside and fluffy inside. Yukon Golds work too.

• Onion soup mix: two 1-ounce packets.

• Butter: unsalted, since the soup mix is already salty.

Ingredients

• 4–6 large russet potatoes, peeled and cut into chunks

• 1 stick (113 g) unsalted butter, melted

• 1 tablespoon olive oil

• 2 (1 oz) packets onion soup mix

• Salt and black pepper, to taste

• Optional: chopped parsley or chives, to serve

Method

1. Heat the oven: Heat the oven to 400°F.

2. Mix the coating: Stir the melted butter, olive oil and onion soup mix together.

3. Toss: Spread the potatoes on a rimmed baking sheet and toss them with the butter mixture until well coated. Season with pepper and a little salt.

4. Roast: Roast for 45 minutes to 1 hour, turning halfway, until deeply golden and crisp.

5. Serve: Scatter with parsley or chives if you like. Dinner is served.

Tips for the best French onion potatoes

• Don’t crowd the pan. Use two sheet pans if needed, so they roast instead of steam.

• Cut them evenly so they cook at the same rate.

• Taste before salting. The soup mix is quite salty already.

Substitutions

• Baby potatoes: halve them and roast for about 40 minutes.

• Dairy-free: use all olive oil instead of butter.

• Air fryer: cook at 400°F for 20–25 minutes, shaking halfway, in batches.

How to store French onion potatoes
Keep leftovers in the fridge for up to 4 days. Reheat in a hot oven or air fryer to crisp them again.

FAQ
Do I have to peel the potatoes? No. Leave the skins on for a more rustic version. Just scrub them well.
Can I prepare them ahead? Cut the potatoes up to a day ahead and keep them in cold water. Dry them well before tossing.
Why aren’t mine crispy? The pan was likely crowded. Spread them out and give them more time.

What I used
This post contains affiliate links. I may earn a small commission at no extra cost to you.

• Rimmed sheet pan

• Onion soup mix