Onion Roasted Potatoes (No Lipton Soup Mix)

These Onion Roasted Potatoes, made without Lipton onion soup mix, are an easy recipe and a delicious, savory side dish for any meal.

Inspired by the classic Lipton Onion Soup Mix recipe, these Onion Roasted Potatoes are made from scratch with wholesome ingredients, no soup mix is needed! I dare to say that this version tastes even better than the original, even with the healthier swaps and reduced oil.

Potatoes are deeply rooted in our culture, and when prepared well, they become not just an excellent side dish but can even serve as a satisfying main course, as in this case. Oven-roasted potatoes with onion, herbs, and garlic are tender and golden brown, fluffy on the inside, and crispy on the outside, perfect for breakfast, lunch, or a snack.

How we replaced lipton onion soup mix

Instead of the processed soup mix, we used onions and vegetable stock to enhance the flavor and texture.

Oven Roasted Potatoes and Onion Ingredients

Potatoes

The best potatoes for roasting are Russet Potatoes or Yukon Gold potatoes, which turn fluffy inside and crispy outside. Red potatoes have a creamy texture, while Fingerling potatoes add a nutty flavor. I prefer tender baby potatoes for their creamy texture, but any variety works well for roasting.

For a rustic touch, leave the skin on, especially with Yukon Gold, Russets, or new potatoes. Cut them into bite-sized pieces or wedges for even cooking, or simply halve smaller varieties like baby or fingerling potatoes

Red Onion

Red onion adds a mild, sweet flavor however, yellow or white version are also acceptable. I don’t recommend using onion powder in this recipe.

Garlic

Although you can make this recipe without garlic, I love the garlicky kick it adds, giving roasted potatoes a rich, savory flavor. You can use fresh garlic cloves for a more aromatic taste, or garlic powder for a milder flavor. Alternatively, you can also use garlic confit.

Vegetable Broth

I like to buy organic that is free of pesticides and GMOs. I also check that it is free of MSG, natural flavorings, or dehydrated vegetables. 

You can also use chicken or beef stock. If you want to make chicken broth from scratch, follow this recipe.

Herbs and Spices

Rosemary is one of my favorite herbs, I love its scent and medicinal benefits. No wonder I use it so often. However, feel free to use different spices like smoked paprika or herbs like thyme or parsley. Both dried and fresh herbs work beautifully in roasted potatoes

Olive Oil

While extra virgin olive oil is a great option, it’s not essential for roasting potatoes. Regular olive oil works perfectly for a crispy texture. You can also use ghee as an alternative.

Salt

sea salt or pink salt

Onion Roasted Potatoes Recipe

First step: Prepare the veggies

Preheat oven to 400°F (200°C). Peel and slice the onion. Wash the potatoes and leave the skin on. Slice them or if using baby potatoes, cut them into quarters or halves. Drain the potatoes.

Second Step: Seasoning

In a large bowl, combine olive oil, minced garlic, onion slices from the second onion, rosemary, salt, and pepper. Since the recipe uses stock, which is salty, be mindful of the amount of salt you add. Use your hands to evenly coat the potatoes.

Third step: Roast the potatoes

Place them in the casserole and drizzle with two tablespoons of stock.

Roast for 20 minutes, then check the potatoes. No need for stirring, just check if they seem dry, add more stock. Repeat this two time every 20 minutes for a total of one hour or until the potatoes are tender and golden brown, with no liquid remaining.

How to serve this easy side dish

This easy and delicious side dish can be served alongside roasted meats like chicken, beef, or pork, as well as fish. You can also serve it with a hearty salad for a lighter meal.

For a more rustic presentation, serve the onion roasted potatoes directly from the casserole dish, garnished with fresh herbs or a sprinkle of Parmesan cheese. Crispy potatoes make a great addition to any holiday or family dinner table.

Tips to make onion-roasted potatoes perfectly crispy

• Toss Potatoes in Oil by Hand: I always toss the potatoes in a bowl with oil using my hands instead of just drizzling it on the baking sheet. It only takes a few extra seconds but ensures that potatoes are evenly coated for maximum crispiness and flavor.
• Use a Casserole or Baking Dish: Instead of using a large baking sheet, opt for a casserole or baking dish. The potatoes will be layered in more than one single layer.
• Preheat the Casserole: Place the casserole in the oven while it preheats. This way, the potatoes hit a high heat as soon as they go in, preventing sticking and allowing them to crisp up perfectly.

How to store the leftover of this potato side dish

The best place to store leftover onion-roasted potatoes is in an airtight container in the refrigerator. Unlike mashed potatoes, roasted potatoes can stay crispy when stored properly. Just make sure to cool them down before sealing the container to prevent moisture buildup.