Ingredients55 m servings 275 cals
- Preheat an oven to 450 degrees F (230 degrees C).
- Combine russet potato and sweet potato cubes with onion soup mix and olive oil in a bowl, stirring to mix thoroughly. Spread out into a 9x13-inch baking dish.
- Bake in the preheated oven until potatoes are tender and golden brown, stirring occasionally, about 40 minutes.
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 275 calories; 12.2 g fat; 39 g carbohydrates; 3.8 g protein; 0 mg cholesterol; 469 mg sodium. Full nutrition
ReviewsRead all reviews 27
This is one of my favorite ways to oven-roast potatoes. I use my own homemade onion soup mix and sometimes I like to throw in either fresh minced garlic or garlic powder and a little fresh groun...
So good! And so easy! I didn't use two types of potatoes because we wanted both potatoes and carrots roasted, so I subbed the sweet potatoes for carrots. We put them around a pork loin roast,...
This is a nice simple roasted potato recipe. I used much less EVOO, 2 TBSP and used a packet of Knorr's French Onion Soup mix. One of the ONLY foods Mr. LTH doesn't care for is sweet potatoes,...
I have made this recipe more times than I can count! The only difference is that I only use regular potatoes and not sweet potatoes. This is so quick to throw together, and tastes great too! :)
Very good. Very easy. Made just as it is stated. Will double next time.
I accidentally put a pack of italian dressing mix in then realized I grabbed the wrong pack. So what could I do...the deed was done. I just added onion soup mix to the batch too. My family we...
I've been making this for years and it's a family favorite. I've never used sweet potatoes but may try that next time. You can easily double or triple the recipe for a crowd.
The man friend was complimentary, said they are fabulous and we have to have them again!!! He loved the "little crunchies" as he called them. And NO OTHER recipe has been this EASY!!!