French Onion Soup Potatoes Recipe with Caramelized Onions

If you keep a box of Lipton French onion soup mix in your pantry like I do, you probably reach for it to make a quick sour cream dip or to add to a beef stew. It also makes a wonderful seasoning for roasted potatoes.

These are my version of Lipton’s French Onion Soup Potatoes — simple, savory, and very satisfying.

The recipe comes from an old clipping, possibly from the 1980s, that my mom saved from the soup mix box. It traditionally calls for potatoes, oil, and the soup mix. I add a pinch of extra salt and reduce the oil slightly, but otherwise keep it faithful to the original. The results are flavorful and pleasantly crispy.

These potatoes were a hit at our house — they were requested again for dinner. I hope you enjoy them as much as we do.

How to Make French Onion Soup Potatoes

1. Cube the potatoes into roughly 1-inch pieces, then pat them dry with a paper towel to remove excess moisture.
2. Toss the potato cubes in a large bowl with the oil, the envelope of French onion soup mix, and the salt.
3. Spread the potatoes in a single layer on a large metal baking sheet, leaving space between pieces so they roast instead of steam.
4. Roast at 400°F for 20 minutes, then flip the potatoes. If any pieces stick, gently loosen them with a thin metal spatula and continue roasting for another 15–20 minutes, or until the outside is crisp and the inside is tender.

• 2 lbs yukon gold or russet potatoes
• 1/4 cup olive oil or vegetable oil
• 1 envelope Lipton Onion Soup Mix
• 1/4 teaspoon salt (adjust to taste)

• Preheat the oven to 400°F (200°C).
• Peel the potatoes if desired (I usually leave the skin on, especially with Yukon Golds). Cut into 1-inch pieces and pat dry.
• In a large bowl, combine the potato pieces with the oil and the onion soup mix. Toss gently to coat evenly.
• Spread the potatoes in a single layer on a large metal baking sheet, ensuring none of the pieces are touching.
• Roast for 35–40 minutes, flipping once halfway through. If any pieces stick, use a thin metal spatula to loosen them before flipping. Roast until outside is crisp and the centers are tender.
• Garnish with chopped fresh parsley if you like, and serve warm.

You can substitute red potatoes if you prefer. I leave Yukon Golds and red potatoes unpeeled for texture, but I peel russets because their skins are thicker.

Leftovers: Store cooled leftovers in an airtight container in the fridge for up to one week. Reheat in the oven at 400°F for 8–10 minutes to help restore some crispness. They will be slightly less crisp than when freshly roasted but still tasty.