Crispy French onion soup potatoes are the perfect side dish for just about any meal of the day. They can work as a breakfast potato, be served with a burgers instead of fries, or you can have them with a roast. You really can’t go wrong with crispy potatoes!
These crispy French onion soup potatoes are super crispy on the outside, creamy on the inside, and bursting with flavor. This recipe is so easy and quick to make, and it is a staple weeknight recipe for us. When you make these potatoes the first time, you’re gonna learn that it’s actually kind of dangerous how easy it is to make them.
I have made similar potatoes to this recipe without the store bough soup mix. You can totally toss these potatoes with diced caramelized onions that you make yourself on the stove… but this short cut is seriously so good. I use this shortcut recipe on weeknights, or if I have a bunch of friends over and I don’t feel like spending too much time int he kitchen.
crispy weeknight French onion soup potatoes
- 6 medium sized russet potatoes
- Kosher salt
- 1 package Lipton Onion Soup mix
- 6 T butter, melted
- 1 t black pepper
Preheat oven to 450°F.
Peel potatoes, and cut into equally sized bite sized pieces. You can cut them as big or small as you want. I like cutting mine into about 1 inch cubes. Place potatoes in a pot and cover with cold water. Bring the pot of potatoes to a boil, and then add a palm full of salt. Cook potatoes for about 13 minutes, and then drain.
In a large bowl, toss the potatoes with the soup mix, butter, and black pepper. Taste the potatoes for seasoning, and add salt and pepper if needed.
Transfer potatoes to a large baking dish. Bake potatoes for 15 minutes, or until browned and crispy. After 15 minutes, if the potatoes aren’t brown on the top, raise heat in the oven to 500°, and check on potatoes every 5 minutes.