Look, some days just feel like “nope.” Like you want to cook but also… not really. You’re hungry, your brain is fried, and you want something that feels homemade without requiring a spreadsheet to execute.
And THAT, my friend, is where these Lipton Onion Roasted Potatoes come in.
I first stumbled into this recipe after one of those days where I made a valiant attempt at dinner, got halfway through chopping something, and just gave up. So I needed something easy. Like so easy it makes cereal look complicated.
Three ingredients later, my kitchen smelled like actual magic, and I had crispy, golden, oniony potatoes that made me look way more put together than I actually was.
So if you’re looking for a quick win and a comforting side dish that makes your brain and belly go, “Yesss,” this is it.
What You’ll Need
- 4 medium-sized potatoes (russet or Yukon Gold work great)
- 1 packet Lipton Onion Soup Mix (the dry stuff)
- 1/3 cup olive oil (or enough to coat the potatoes)
That’s it. No chopping of 17 herbs. No obscure spice you use once and forget in the back of your cabinet for the next five years. Just three simple things.
The Real-Life Tips I Wish Someone Told Me Before Making This
- Skip the peeling. Unless you’re morally opposed to potato skin, leave it on. It adds texture, more fiber, and also… less work.
- Preheat your baking sheet. This one’s a game-changer. Stick your empty sheet in the oven while it preheats. Then when you dump the coated potatoes on it? SIZZLE. That’s how you get that crispy bottom without flipping a million times.
- Cut evenly (ish). I know we’re not entering a potato-cutting competition, but keeping the chunks roughly the same size helps everything cook evenly. No mushy bites mixed with half-raw surprises.
- Don’t crowd the pan. If your potatoes are piled on top of each other like a Black Friday sale, they’re gonna steam instead of roast. Use two pans if you need to.
- Halfway flip for glory. After about 20 minutes, give ’em a toss. That little flip helps everything get brown and beautiful.
What You’ll Need to Actually Make These Happen
- Oven
- Mixing bowl
- Sturdy spoon or spatula
- 9×13″ baking dish or a large sheet pan
- Potholders (please don’t grab hot metal barehanded… again)
Switch-Ups, Substitutes, and Other Clever Hacks
Potato swap: Red potatoes work. So do fingerlings. Heck, even sweet potatoes if you want that sweet/savory thing happening.
Oil alternatives: No olive oil? Use avocado oil, vegetable oil, or whatever your go-to is. Just don’t skip it. The oil is what makes the magic happen.
Extra add-ins: Feeling fancy? Add a handful of chopped fresh parsley at the end. Or toss in a few smashed garlic cloves before baking. Want a bit of kick? A dash of paprika or cayenne can wake these up.
Different soup mix: While the OG Lipton Onion is iconic, you can totally try other flavors. Just know the results may vary, so maybe don’t test that out during a dinner party.
Want cheesy? Sprinkle a little shredded Parmesan over the top in the last 5 minutes of baking. Hello, crispy cheesy edges.
Can You Make These Ahead?
Yes-ish.
You can chop your potatoes ahead of time and toss them with oil and soup mix, then pop the whole thing in the fridge for a few hours. When you’re ready, just spread them on a preheated pan and bake.
One thing to keep in mind: potatoes can brown a bit if they sit too long. A splash of lemon juice in the mix can help with that.
Step-by-Step (AKA How Not to Mess This Up)
- Preheat your oven to 425°F. If you want extra crisp, toss your empty baking sheet in there too.
- Wash your potatoes and cut them into bite-sized chunks. Aim for 1 to 1.5-inch pieces. You want enough surface area to get crispy, but not so small that they shrivel up.
- In a big bowl, combine the potatoes, olive oil, and the entire packet of onion soup mix. Stir until everything is coated and smells like your kitchen just got upgraded.
- Carefully remove the hot pan from the oven (if you preheated it) and spread the potatoes in a single layer. Don’t dump them all in a heap.
- Roast for about 35-40 minutes. Stir them around at the halfway point so everyone gets a chance to crisp up.
- Check for doneness by stabbing a piece with a fork. It should go in easy, and the edges should look golden and slightly crispy.
- Serve warm. Eat even warmer.
Extras If You’re Feeling Nerdy (or Hungry for More Info)
Nutrition (per serving if you split this into 4):
- Calories: 280-300
- Fat: 14g
- Carbs: 35-40g
- Protein: 3-4g
- Sodium: depends on your soup mix, but it can be salty, so taste before adding more
Pair it with:
- Grilled chicken
- Baked salmon
- A giant salad with some feta or goat cheese
- Basically anything that needs a warm, cozy sidekick
Gluten-Free? Check your soup mix label. Some versions do have gluten. Lipton has reformulated some options, but it varies.
Vegan? You’re probably good to go, but again… check the mix ingredients.
Efficiency tip: Cut your potatoes the night before and soak them in water (in the fridge). Drain and dry before roasting. This helps pull out starch and makes ’em crispier too.
What to Do With Leftovers (If You Somehow Have Any)
Let them cool completely, then store in an airtight container in the fridge. They’ll keep for up to 3 days.
Reheating tips:
- Best: Oven at 375°F for 10-15 minutes.
- Okay: Air fryer for 5 minutes.
- Least Ideal: Microwave (you’ll lose crispiness, but hey, it works in a pinch).
Want to repurpose them? Toss them in a breakfast hash with eggs. Or throw them into a quesadilla. Yes, really.
Questions You Might Be Thinking (or Might Google Later)
Can I make this with frozen potatoes? Technically yes, but they’ll likely release more moisture and not crisp as well.
Do I need to boil the potatoes first? Nope. This is a one-pan deal. Skip the pre-boil and thank yourself later.
Can I add other veggies? Sure! Bell peppers, carrots, onions—just cut them roughly the same size and watch the cooking time.
Is it spicy? Not at all. But if you want it spicy, add chili flakes or cayenne.
Can I double the recipe? Yes. Just make sure you use two pans or bake in batches so everything still roasts properly.
Wrap Up
If you’ve ever stood in your kitchen wondering what on earth to make that won’t require a culinary degree or destroy your will to live, these roasted potatoes are your answer.
They’re cozy. They’re easy. They make your kitchen smell like you know what you’re doing. And they go with almost anything.
If you end up making them (which I really hope you do), tell me how it went. Leave a comment, share your tweaks, or ask me anything that comes up.
Also… if you accidentally eat half the tray straight off the pan, I promise I’m not judging.
You’re in good company.