Description
Crispy and flavorful French Onion Potatoes baked to perfection with a savory French onion soup mix and melted cheese topping, making a delicious and easy side dish for any meal.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved (or quartered if large)
Seasoning and Topping
- 1 packet (1 oz) French onion soup mix
- 3 tablespoons olive oil
- 1 cup shredded cheese (Gruyère, Swiss, or mozzarella)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and lightly grease a baking dish or sheet to prevent sticking and ensure easy cleanup.
- Prepare Potatoes: In a large bowl, toss the halved potatoes with olive oil and the French onion soup mix until they are evenly coated with the seasoning and oil, which will enhance the flavor and help in roasting.
- Roast Potatoes: Spread the seasoned potatoes in an even layer on the prepared baking dish. Roast them in the oven for 25-30 minutes, stirring halfway through to promote even cooking, until they are tender inside and golden brown on the outside.
- Add Cheese: Sprinkle the shredded cheese evenly over the roasted potatoes and return the dish to the oven. Bake for an additional 5-7 minutes until the cheese is melted, bubbly, and slightly golden, adding a creamy texture and rich flavor.
- Garnish and Serve: Remove from the oven and garnish with fresh chopped parsley if desired. Serve the French Onion Potatoes hot as a perfect side dish to complement any main course.
Notes
- Use baby potatoes for quicker cooking and better texture; if large, quarter them to ensure even roasting.
- Gruyère cheese complements the French onion flavor best, but Swiss or mozzarella can be used as alternatives.
- For extra crispiness, spread the potatoes in a single layer without crowding the pan.
- Fresh parsley adds a hint of freshness and color but is optional.
- These potatoes pair well with roasted meats, poultry, or a vegetarian main dish.
