These Lipton Onion Soup Roasted Potatoes are sooooo incredibly tasty! The rich, buttery flavor of the yukon gold potatoes combined with the onion, butter, garlic, and onion soup mix absolutely melts in your mouth! I found this recipe somewhere on the internet years ago and it became an instant favorite! (And I know that I say that about every potato recipe I make but I can’t help it, I am a potato girl through and through! I need restraints when I make any potato dish because I just can’t stop! Is there a potato addiction hotline maybe? All jokes aside, this recipe takes only FIVE ingredients and is so easy to make! I am sure it will become a favorite in your house as well!
Here are some other great side dishes to try as well!
Ingredients:
- 2 lbs yukon gold potatoes, chopped into 1-inch pieces
- 1 diced yellow onion
- 5-6 minced garlic cloves
- 4 tbs melted butter
- 1 package Lipton Onion Soup mix
Do You have to use Yukon Gold Potatoes?
You can use any type of potato you like! I just prefer the buttery taste and the texture of Yukon golds and that is what I use in most of my recipes!
How to Make it
Preheat oven to 375 degrees. Add all of the ingredients and give them a good mix. Bake for 45 minutes, stirring halfway through. Stir again when they are finished. They are done when the potatoes are fork tender.
What can these be served with?
They are good with pretty much ANYTHING!!! I would just pick a protein and a veggie and that would be good enough for me! Last night I made them with teriyaki chicken thighs and corn casserole. They would go great with BBQ Pulled chicken Sandwiches or Garlic Butter Pork Chop Bites!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thanks!
Lipton Onion Soup Roasted Potatoes
Ingredients
- 2 lbs Yukon Gold Potatoes, chopped into 1-inch pieces
- 1 Yellow Onion, Diced
- 5-6 Garlic Cloves, minced
- 4 tbs Melted Butter
- 1 package Lipton Onion Soup Mix
Instructions
- Preheat oven to 375. Grease a 9×11 baking dish.
- Mix all of the ingredients in the baking dish. Bake for 45 minutes, being sure to stir halfway through cooking.
- Stir again when finished. (They are done when the potatoes are fork tender). Serve hot
Ed Steenhorst
My wife and I had cooked Wednesday night dinners in the fall, winter, and spring for the last 10 years, excluding the COVID shut down years, and this was our final dinner. Thanks to you, we went out on the highest of high notes.
cwilken
Oh Ed. Reading this comment made me feel so many emotions. I cannot tell you just how much this means to me. I am sorry for the loss of your wife, but I am glad that you got to cook so many wonderful dinners together for so many years. And for you to honor me by telling me this, even though I don’t even know you. Well, let’s just say, I am deeply moved and touched. Thank you so much Ed. I will never in my lifetime, forget this comment. Much love to you! – Carman
Ed Steenhorst
Hi, I think you may have gotten the wrong impression. Happily, my wife did not pass away, and even better, I had someone looking for the recipe after all this time. I could’nt remember the exact name of the of it, but I remembered the name of your website, and I told her to search for Lipton and potato. Thanks and take care.
Ed Steenhorst
I used this recipe for a church group dinner, scaling it up for ~20 people. I held a small amount back for the kitchen staff, but none of us had any as the recipe was so good, that there was a rush on the kitchen to claim the last portion of the roasted potatoes. Keep up the great work!
BTW: check the recipe listing, there is a difference in the amount of potatoes. I went with the 2LB version rather than the 1LB version. I want to share this recipe, but this difference should be settled first.
cwilken
Hi Ed,
I can’t tell you just how happy that makes me to hear that everyone loved them so much! And thank you for the heads up about the recipe. I will correct it ASAP. Thank you so much and have a great afternoon!