Description
French Onion Potatoes are a delicious and easy-to-make side dish featuring tender baby potatoes tossed with caramelized onions and French onion soup mix, then roasted to golden perfection. This savory recipe combines the rich flavors of browned onions and herbs, making it a perfect accompaniment to grilled meats or holiday roasts.
Ingredients
Scale
Main Ingredients
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 packet (1 oz) French onion soup mix
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Caramelize Onions: In a large skillet over medium heat, melt the butter with the olive oil. Add the sliced onions and cook for 8 to 10 minutes, stirring occasionally until they are soft and golden brown, developing rich caramelized flavors.
- Prepare Potatoes: While the onions cook, place the halved baby potatoes in a large mixing bowl. Add the French onion soup mix, garlic powder, black pepper, and salt if desired, then stir in the caramelized onions. Toss everything together until potatoes are evenly coated with the flavorful mixture.
- Roast Potatoes: Transfer the coated potato mixture to a greased 9×13-inch baking dish or a large sheet pan. Roast in the preheated oven for 35 to 40 minutes, stirring once halfway through, until the potatoes turn golden and are tender when pierced with a fork.
- Garnish and Serve: Remove the potatoes from the oven, sprinkle with freshly chopped parsley for color and aroma, then serve hot as a flavorful side dish.
Notes
- For extra richness, sprinkle shredded Gruyère or Swiss cheese over the potatoes during the last 5 minutes of baking.
- Yukon gold or red potatoes are excellent substitutes if baby potatoes are not available.
- This side dish pairs wonderfully with grilled meats or holiday roast dinners.
