So, the other day, I was rummaging through the pantry, you know, that weekly ritual of figuring out what on earth to make for dinner without actually going to the store. And there it was, a slightly forgotten bag of potatoes staring back at me. Good old reliable potatoes. But I wanted something a bit different, not just plain roasted or mashed.
Then, BAM! I spotted a lone packet of onion soup mix. I swear I bought that thing months ago, probably for some dip I never made. And a lightbulb went off. Onion. Soup. Mix. Potatoes. Genius, right? Or at least, simple enough for a weeknight when I’m running on fumes.
My Super Simple Process
Alright, so here’s how I did it. Nothing fancy, trust me. I’m all about easy wins in the kitchen. First, I grabbed about, oh, maybe five or six medium-sized potatoes. Gave ’em a good scrub under the tap. I’m a leave-the-skin-on kind of person. More fiber, less work, you know? Then I chopped them into chunks. Not too small, not too big – just bite-sized, I guess. I wasn’t really measuring, just going with the flow.
Next, I chucked all those potato pieces into a big bowl. Then came the star of the show – that packet of onion soup mix. Ripped it open and just dumped the whole thing in. The smell alone was already making me hungry. I also drizzled in some olive oil. Again, no real measurements. Just enough to make sure the potatoes would get nicely coated and wouldn’t stick too much. Probably a couple of tablespoons? Who knows.
Then I just got my hands in there and gave everything a good toss. Made sure every potato chunk got some of that oniony, oily goodness. It’s a bit messy, but hey, that’s part of the fun, right? Or maybe I should’ve used a spoon. Nah.
Spread them out in a single layer on a baking sheet. This part’s kinda important, I think, so they get crispy all over and don’t just steam. My baking sheet isn’t the newest, seen better days, but it does the job. I preheated my oven to, I think, around 400 degrees Fahrenheit (that’s about 200 Celsius for my friends across the pond). Popped them in.
The Waiting Game and The Glorious Result
Then I just let them bake. For how long? Good question. I usually just set a timer for about 20 minutes, then I go check on them, give them a flip or a stir, and then put them back in until they look right. This time, it was probably around 35-40 minutes total. You want them golden brown and a bit crispy on the edges. The whole house started smelling amazing. That savory, oniony aroma – it’s just the best.
And let me tell you, when I pulled them out, they looked incredible. Perfectly roasted. Crispy bits here and there, soft and fluffy on the inside. The onion soup mix just creates this amazing savory crust. We had them with some simple grilled chicken, and it was just a fantastic, easy meal. Even my picky eater, who usually turns his nose up at anything “new,” actually ate a decent amount. That’s a win in my book.
Honestly, this is one of those back-pocket recipes everyone should have. So simple, so few ingredients, but so much flavor. It’s not gourmet cooking, and I’m no fancy chef, but sometimes, these easy, comforting dishes are exactly what you need. Give it a try if you haven’t! You really can’t mess it up.
