If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.

  • Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Cook's Note:

More crispy = only covered for 10 minutes. Less crispy = covered (can then be whipped or mashed as well for incredible mashed potatoes). I also love to saute bell peppers on the stove top 10 minutes before serving and present them on the roasted veggies.

Stir with large spoon every 15 minutes if you will be bothered by having a couple pieces seared to the pan.

Nutrition Facts

474 calories; protein 4g 8% DV; carbohydrates 34.3g 11% DV; fat 37g 57% DV; cholesterolmg; sodium 424.2mg 17% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/31/2015
I made these potatoes tonight for dinner along side a crispy Greek chicken - and we were really impressed! I did change the recipe a bit by eliminating the canola oil altogether and using only about 1/4 cup of olive oil - the end result was golden delicious potatoes with exactly the right amount of color on them! We will most definitely make these potatoes again! Read More
(28)

Most helpful critical review

Rating: 2 stars
04/13/2015
Roasted Potatoes & Onions Haiku: "Oil off the charts. Seriously, a whole cup? I couldn't eat mine." Used red potatoes, and went w/ Cook's Notes about leaving uncovered longer to allow for maximum browning, which unfortunately also resulted in the onion soup mix turning to little black flakes. That I was OK w/ though, b/c I actually like things overdone, but what I didn't jive w/ was the insane amount of oil. A 1/2 c. canola + 1/2 c. olive oil seemed like an amount better suited for frying rather than tossing and roasting, but oh well, I followed the recipe, and it was just too greasy for me. Husband kindly told me (as he happily ate his, maybe for my benefit and to not have to toss leftovers) that he wouldn't mind me making the recipe again, but drastically scaling back the oil(s). Read More
(9)
32 Ratings
  • 5 star values: 17
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
03/30/2015
I made these potatoes tonight for dinner along side a crispy Greek chicken - and we were really impressed! I did change the recipe a bit by eliminating the canola oil altogether and using only about 1/4 cup of olive oil - the end result was golden delicious potatoes with exactly the right amount of color on them! We will most definitely make these potatoes again! Read More
(28)
Rating: 5 stars
03/23/2015
Delicious! I did lighten this up a bit, so I hope the submitter doesn't mind. I followed the recipe as written, but instead of using all the oil, I just sprayed them very well w/ olive oil cooking spray...worked perfectly! Great flavors and very easy to put together. The recipe didn't specify which type of potatoes to use, so I used yukon gold, which were great for this. These were a nice change from the usual potatoes, and I will definitely be making these again~YUM! Thanks for sharing. :) Read More
(11)
Rating: 2 stars
04/13/2015
Roasted Potatoes & Onions Haiku: "Oil off the charts. Seriously, a whole cup? I couldn't eat mine." Used red potatoes, and went w/ Cook's Notes about leaving uncovered longer to allow for maximum browning, which unfortunately also resulted in the onion soup mix turning to little black flakes. That I was OK w/ though, b/c I actually like things overdone, but what I didn't jive w/ was the insane amount of oil. A 1/2 c. canola + 1/2 c. olive oil seemed like an amount better suited for frying rather than tossing and roasting, but oh well, I followed the recipe, and it was just too greasy for me. Husband kindly told me (as he happily ate his, maybe for my benefit and to not have to toss leftovers) that he wouldn't mind me making the recipe again, but drastically scaling back the oil(s). Read More
(9)
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Rating: 5 stars
03/28/2015
Easier than mashed potatoes, and my family loved these! I made it exactly as the recipe calls for. Outstanding flavor, tender but crispy, into the oven in eleven minutes. I used Yukon Gold potatoes because that's what I like, and I did not peel them. I stirred when I took off the foil and then again after 15 minutes. Made it to go with Creamy Herbed Pork Chops from this site, and they were a marriage made in foodie heaven! There was just a little potato leftover, and hubby heated it up to go with his eggs the next morning. This qualifies as company food! Read More
(8)
Rating: 5 stars
05/28/2017
I made this today and turned out great. I did make some changes. I only used EVOO and 3 tablespoons of bacon grease. Along with the onion soup mix I used salt pepper rosemary sage and a little tarragon. I left in the oven a little longer as I like my potatoes a little on the crispy side soft in the middle. At the end I added Mitzithra Greek cheese. I will be making this again Read More
(4)
Rating: 4 stars
10/05/2016
I will definitely make this again. I used red bliss potatoes, onion soup mix and oil. I didn't use any other seasoning. It came out great. I only used 1/3 cup olive oil and that was plenty. I baked it at 450 for 45 min uncovered. Read More
(2)
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Rating: 3 stars
12/27/2016
Definitely did not need such a large amount of oil - I used strictly olive oil and only enough to coat everything when tossed. Ended up adding quite a bit of salt and pepper and couldn't really taste the onion soup mix... the rosemary was overpowering. Thinking next time I will keep it simpler and make it with olive oil salt pepper and dill and cut the onions much smaller so perhaps they will caramelize better. Read More
(2)
Rating: 5 stars
09/13/2016
I made this almost exact to the recipe and my family Loved it! I have 2 extremely picky eaters and they Loved it! Thank You! Read More
(1)
Rating: 2 stars
04/07/2015
WAY too much oil and rosemary as written. Read More
(1)