French Onion Potatoes

I made these French Onion Potatoes on a Sunday evening after one of those grocery trips where I swore I wouldn’t spend more than $30—came back with a cart full and still forgot the eggs. But what I did grab was a bag of baby Yukon golds on sale, and a packet of French onion soup mix that had been quietly sitting in the back of the pantry for weeks.

It reminded me of a time in my twenties, when I used to toss that same soup mix into a crockpot with some beef and hope for the best. Now that I cook for a family of four, I’ve learned to stretch simple ingredients a little further while keeping everyone happy at the dinner table.

That night, I needed something easy but comforting. My youngest was hungry now, my teen had just announced they were “sort of” vegetarian again, and my husband was eyeing the takeout menus. So I reached for the potatoes, tossed them in oil, and let the soup mix work its magic.

A sprinkle of garlic powder, a handful of cheese, and suddenly I had a dish that everyone actually stopped talking long enough to eat. You know it’s a win when there are no leftovers and the only thing you hear is, “Are there more?”

These French Onion Potatoes have made their way into our regular rotation. They’re that kind of dish—quick to throw together, easy to adjust, and guaranteed to please. Plus, it feels a little fancy thanks to the caramelized, savory depth of that soup mix, but without the effort.

Short Description

Savory, cheesy, and full of golden roasted flavor, these French Onion Potatoes are a quick and budget-friendly side dish made with just a handful of pantry staples.

Key Ingredients

• 2 pounds baby potatoes (or Yukon golds, halved or quartered)
• 2 tablespoons olive oil
• 1 packet (1 oz) French onion soup mix
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup shredded mozzarella or Swiss cheese
• 2 tablespoons fresh parsley, chopped (for garnish)
• Nonstick cooking spray

Tools Needed

• Large mixing bowl
• Knife and cutting board
• Measuring spoons
• 9×13-inch baking dish or large baking sheet
• Oven mitts
• Spatula or tongs

Cooking Instructions

Step 1: Prepare Your Oven and Pan
Preheat your oven to 425°F (220°C). Spray a large baking dish or sheet with nonstick spray to keep cleanup easy.

Step 2: Prep the Potatoes
Scrub your potatoes clean and leave the skins on for texture. Halve baby potatoes or quarter larger ones to 1–2 inch chunks for even roasting.

Step 3: Season the Potatoes
In a large bowl, toss the potatoes with olive oil. Sprinkle over the French onion soup mix, garlic powder, and season with salt and pepper. Mix until every piece is fully coated.

Step 4: Initial Roasting
Place the seasoned potatoes in a single layer, cut-side down, in your prepared dish. Roast for 25–30 minutes or until they’re fork-tender and golden brown on the bottom.

Step 5: Add the Cheese
Take them out, sprinkle shredded cheese evenly on top, and return to the oven for 5–7 minutes until the cheese is melted and bubbly.

Step 6: Garnish and Serve
Sprinkle with chopped parsley just before serving. Serve hot and enjoy every savory, cheesy bite.

Why You’ll Love This Recipe

Flavor Packed: The French onion soup mix gives it that rich, savory flavor with zero effort.

Minimal Ingredients: Only a few things needed—most of which you probably already have.

Quick to Prep: Just chop, toss, roast, and melt.

Crowd-Pleaser: Loved by kids and adults alike, and it pairs with just about anything.

Budget-Friendly: Uses affordable, easy-to-find ingredients.

Mistakes to Avoid & Solutions

Overcrowding the Pan:
Crowding the potatoes traps steam and keeps them from browning.
Fix: Use a larger pan or roast in batches for that perfect crispy edge.

Undercooking the Potatoes:
Some potatoes may look browned but still be firm inside.
Fix: Pierce a few with a fork before pulling them out—if there’s resistance, give them another 5 minutes.

Using the Wrong Cheese:
Hard cheeses won’t melt as smoothly.
Fix: Stick with mozzarella or Swiss for a creamy melt.

Skipping the Stir in Seasoning:
Uneven seasoning leads to bland spots.
Fix: Toss thoroughly in the bowl until every piece is coated.

Forgetting the Garnish:
The parsley adds freshness and color.
Fix: Even a little sprinkle makes a big visual and flavor difference.

Serving and Pairing Suggestions

As a Side Dish: Perfect with grilled chicken, roast beef, or baked fish.

For Brunch: Serve alongside eggs and toast for a hearty morning plate.

Buffet Style: Keep warm in a slow cooker for potlucks or family gatherings.

Add Protein: Toss with cooked bacon or shredded rotisserie chicken for a full meal.

Serve with Dips: Ranch, sour cream, or garlic aioli on the side.

Storage and Reheating Tips

Store Leftovers:
Keep cooled potatoes in an airtight container in the fridge for up to 4 days.

Reheat in Oven:
Spread on a baking sheet and warm at 350°F for 10–12 minutes to bring back the crisp.

Microwave Option:
Microwave for 1–2 minutes, but note they won’t be as crisp.

Avoid Freezing:
The texture of potatoes changes after freezing, so it’s best enjoyed fresh or refrigerated.

FAQs

1. Can I use red potatoes or russets instead?
Yes! Red potatoes work great. Just make sure to cut them evenly. Russets will be softer and fluffier.

2. Is the French onion soup mix gluten-free?
Check the label, many brands contain wheat, but there are gluten-free versions available.

3. Can I make this dairy-free?
Absolutely. Skip the cheese or use a dairy-free shredded alternative that melts well.

4. What if I don’t have garlic powder?
Use a small minced garlic clove instead, or simply leave it out, it’s optional.

5. How do I make this in an air fryer?
Toss and season as usual, then cook in batches at 400°F for 15–18 minutes, shaking halfway.

Tips & Tricks

Flip the potatoes halfway through for even browning.

For extra crispiness, preheat the pan in the oven before adding potatoes.

Add a splash of lemon juice before serving for brightness.

Use parchment paper if you want easier cleanup.

Try grating the cheese fresh for better melt and flavor.

Recipe Variations

1. Cheesy Ranch Potatoes

Swap French onion soup mix for a ranch dressing mix.

Use cheddar cheese instead of mozzarella.

Follow same roasting steps.

2. Loaded Baked Potato Style

Add crumbled bacon before roasting.

Top with cheddar cheese and drizzle with sour cream after baking.

3. Spicy Kick Version

Add 1/2 tsp smoked paprika or cayenne pepper with the seasoning.

Use a blend of pepper jack and mozzarella for heat.

4. Herby Garlic Potatoes

Replace soup mix with 1 tbsp dried Italian herbs, more garlic powder, and a bit of onion powder.

Finish with grated Parmesan instead of Swiss or mozzarella.

Final Thoughts

This dish is one of those quiet heroes in my recipe box. It’s not flashy, doesn’t demand fancy ingredients, and yet it always manages to steal the spotlight at dinner. There’s something incredibly comforting about the combination of crispy potatoes, savory onion flavor, and gooey cheese. It’s like a warm hug on a plate. And for someone who’s constantly juggling busy weeknights, picky appetites, and a budget, it checks every box.

I’ve made it for weeknight dinners, brunch gatherings, and even holiday sides, it fits in everywhere. It always disappears fast, no matter how much I make. And that, to me, is the true test of a good recipe. Let me know how yours turns out, I’m always excited to hear from fellow food lovers.