Alright, let me tell you about what I got up to in the kitchen the other day. I’d been craving something savory and comforting, and potatoes always hit the spot. Then it hit me – Lipton French Onion Soup Mix Potatoes! It’s one of those super simple things, but man, does it deliver on flavor. So, I decided to whip up a batch.
Getting Started
First things first, I raided my pantry. I knew I had a couple of those Lipton French Onion Soup Mix packets stashed away. Found one! I actually took a second to glance at the ingredients on the packet – you know, just curious. It’s got your usual suspects: onions, salt, corn starch, sugar, even some caramel color and hydrolyzed soy protein. Plus a few of those things like monosodium glutamate, disodium inosinate, and disodium guanylate – the flavor boosters, I guess. In all seriousness though, that packet is key.
Then, the potatoes. I had a bag of Russets, which are pretty good for roasting. I figured about four medium-sized ones would do the trick for me. And I grabbed some olive oil. That’s pretty much it for the main stuff.
The Prep Work
This part is hardly rocket science, which is why I love this recipe. I gave the potatoes a good scrub under cold water. Didn’t bother peeling them – I like the skins on, adds a bit of texture and, hey, less work! Then I got to chopping. I decided to cut them into fairly uniform chunks, maybe about 1-inch pieces. This helps them cook evenly, you know?
Once all the potatoes were chopped, I threw them into a big mixing bowl. Then, I drizzled a good glug of olive oil over them. You don’t want to drown them, but you need enough to help the soup mix stick and to get them nice and crispy. I probably used about two or three tablespoons.
Next, I tore open that Lipton French Onion Soup Mix packet and sprinkled the entire contents over the oiled potatoes. Then, I just got in there with my hands and tossed everything together really well. You want to make sure every piece of potato is nicely coated with that oniony goodness. This is where the magic starts to happen, you can already smell it!
Cooking Them Up
I preheated my oven to 400°F (that’s about 200°C). While it was heating, I spread the seasoned potatoes in a single layer on a baking sheet. Using a single layer is important, otherwise, they’ll steam instead of roast, and you won’t get those nice crispy edges.
Into the oven they went. I set a timer for about 20 minutes initially. After 20 minutes, I pulled them out and gave them a good stir with a spatula, flipping them over a bit. This helps all sides get golden brown and crispy.
Then, back into the oven for another 15 to 20 minutes. The exact time really depends on your oven and how big your potato chunks are. I just kept an eye on them until they were tender on the inside when pierced with a fork, and beautifully golden and slightly crispy on the outside.
The Delicious Result
Oh man, the smell wafting through the house as they were finishing up was incredible! Once they looked perfect, I pulled them out of the oven. They were sizzling and looked absolutely delicious.
I let them cool for just a minute or two because I have no patience when it comes to tasty food. The taste? Fantastic. Seriously, so much flavor from such a simple process. The onion soup mix creates this amazing savory crust on the potatoes. They were perfectly tender inside and had those delightful crispy bits on the outside.
It’s such an easy side dish, and it’s always a crowd-pleaser if you’re cooking for others. Or, in my case, a ‘me-pleaser’. I’ve made these tons of times, and they never disappoint. Definitely a go-to in my book for a quick and flavorful potato dish. If you haven’t tried it, you really should. So simple, so good.
